Pour the water into a large bowl with the olive oil and salt. Add gradually the flour, stirring with a fork.

When the dough will be too hard to be mixed with a fork, move the dough onto a wooden board and knead by hand to incorporate all the flour. Knead the dough until smooth and white matt. You might need more flour if too sticky or more water if you are not able to collect all the flour. Let the dough rest on the wooden board covered by the bowl for about half an hour.

Roll out the dough on the board with a rolling pin to a thickness of about half a centimeter. Do not use flour, it won't stick. Brush with olive oil to prevent it from drying.

Cut the dough with a pizza wheel into strips not larger than a centimeter and get ready to make pici. Roll the pici as they were play doh worms. Children are great at it.

Keep beside you a bowl of semolina and corn flour and dip your picio in the bowl as you go, then wrap it around your hand and put it aside on a tray.

When all the pici are ready, prepare the breadcrumbs. Heat the olive oil in a pan with a clove of garlic, add the breadcrumbs and fry until golden. Add the roughly chopped wild fennel fronds, season with salt and pepper and set aside.

Cook the pici in salted boiling water for 5-6 minutes and serve tossed with breadcrumbs, shaved almonds and grated pecorino to taste.