I used Cup4Cup flour and found that it gave the gluten-free strands some nice elasticity. When I was in Tuscany, we used the Schar brand and they broke a lot more easily. Try whatever gluten-free AP flour you have on hand, but if you find the dough is too delicate to roll, you may have to simply shape it into a tube with your hands, and not try to roll and stretch at the same time.
Traditionally, pici is served with a meat ragu (the Tuscan version of a bolognese sauce), but I love it with just a simple marinara or pesto. Use whatever you prefer. For more best practices on cooking gluten-free pasta, click here.
Place the flour in a large mixing bowl and push up against the sides, creating a well in the center. Crack the eggs into the well, and beat with a fork, slowly incorporating more flour as you mix it together. Add the water, one tablespoon at a time, until the dough is moist and beginning to hold together. It should be the consistency of playdough, with just a few dry crumbs. I used about 1/3 cup total water.
Take your first piece of dough and with damp hands, roll it into a thick cylinder (about 5-inches long). The process of rolling out your pici pasta from here requires some dexterity and feel—you’ll get better at it as you go! Hold the dough in your left hand, while using your right hand to roll the right most portion of the log into a thin strand. The thinner, the better. But ideally, you just want the final strand to be as consistent in size as possible so that it cooks evenly. As you roll with your right hand, putting adequate downward pressure on the dough, gently use your left hand to create some friction and elongate the log (the wooden board will help with this – a plastic board will be too slippery). Keep working your way through the dough to the left, draping the finished, thin part of the strand in coils to your right. The key here is not to double back on your work. Make sure the dough you’re working is as thin as possible before proceeding down the rest of the log. If a piece breaks, simply reattach the strand and roll the two together again. By the end, you want your finished strand to be able to circle your neck 5 times as a necklace. Place the coiled noodle on a sheet pan or floppy board and cover with a kitchen towel until you’re finished repeating the process with the remaining pieces of dough.