Method

• 1.
  To make the pici, mix the two flours on a clean surface, forming a pyramid. Create a well in the centre and slowly pour in 200ml water, incorporating the flour by carefully swirling the liquid with your hands or a fork. Continue combining the flour and water this way until you have a smooth dough. If you find your dough comes together before you finish incorporating all the flour, stop there; if it’s too sticky, dust on some extra flour. You want a ball of dough that springs back when you poke it and no longer sticks to your hands when you roll it. Rest the dough, covered, for at least 30 minutes and up to 4 hours.
• 2.
  Divide the dough into four portions on a well-floured surface. Roll out the first portion (keep the others covered) until it’s about 5mm thick, then cut into 3mm-wide long strips. Using the palms of your hands, roll each strip into a long, round noodle, until you have a 2mm-thick long noodle similar to an udon noodle. Dust with plenty of extra semolina flour and place in a single layer on a semolina flour-dusted large baking tray. Repeat with remaining dough.
• 3.
  Bring a large saucepan of salted water (1 tsp salt per litre of water) to the boil. Cook the pici for 3-4 minutes, (the time will depend on the thickness of your pici), until al dente. Pici should be slightly resistant, even chewy, but not taste like flour.
• 4.
  Meanwhile, heat the oil in a large, deep frypan over medium heat. Cook garlic and anchovy, stirring constantly, for 4-5 minutes until garlic softens and just begins to turn light golden and anchovy has dissolved in the oil. Add chilli and breadcrumbs. Cook, stirring frequently, for 5 minutes or until crisp and deep golden brown.
• 5.
  Add the drained pici to the pan with the anchovy and garlic mixture and toss to combine. Serve immediately (see notes), sprinkled with grated pecorino.