Pici

• 2 cups semolina flour
• 2 cups all-purpose flour
• 1 to 1 1/4 cups tepid water

1. Place both types of flour in a large mixing bowl and stir to mix well.
2. Make a well in the center of the flour mixture and add the water a little at a time, stirring with your hands until a dough is formed.
3. You may need more or less water, depending on the humidity in your kitchen.
4. Place the dough on a floured work surface and knead it like bread until smooth and elastic, about 8 to 10 minutes.
5. Cover the dough and let it stand for 10 minutes at room temperature.
6. Roll the dough into long dowels about 1/4 to 1/2-inch thick.
7. Place the pasta strands between 2 hands and lightly roll back and forth to create a lightly spiraled, snake-like noodle.
8. Place the pici on a sheet tray that has been dusted with semolina flour, cover the pasta with a clean dish towel, and set aside until ready to use.
9. At this point, the pasta can be frozen for several months.

flour, flour, tepid water

Taken from www.foodnetwork.com/recipes/mario-batali/pici-recipe.html (may not work)