Method

• 1.
  To make the pici, place the flour and oil with 300ml water in the bowl of a stand mixer with a dough hook. Add a good pinch of salt and knead on medium speed until combined. Rest for 30 minutes. Working with 1 thumb-sized piece of dough at a time, roll out on a lightly floured work bench until it resembles a fat, uneven piece of spaghetti. Transfer to a large lightly floured tray and repeat with remaining dough.
• 2.
  Bring a large saucepan of boiling salted water to the boil over high heat. Add the pici and simmer for 4-5 minutes until just cooked. Drain and reserve 3/4 cup (180ml) pasta water.
• 3.
  Place a large deep frypan over medium-high heat. Add the oil, zest and juice with the reserved pasta water and a good grind of black pepper. Bring to the boil, then add the pici and basil, and toss to combine. Season and adjust the lemon to taste. Add the pecorino and toss to combine. The sauce should cling to the pasta but not be gluggy. Add a little more pasta water if needed, or reduce on the stove then toss again. Scatter over extra basil to serve.