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1
Heat oil in a 12 to 14-inch saute pan, over medium heat.
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2
Add the onions, garlic and 8 ounces of sliced mushrooms and cook for 5 to 6 minutes.
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3
Add the salt and pasta with 1/2 cup pasta cooking water to the pan and toss quickly.
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4
Add the remaining 4 raw sliced mushrooms and toss again, off heat.
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5
Serve immediately, topped with the grated cheese.
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6
Place both types of flour in a large mixing bowl and stir to mix well.
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7
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.
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8
You may need more or less water, depending on the humidity in your kitchen.
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9
Place the dough on a floured work surface and knead it like bread until smooth and elastic, about 8 to 10 minutes.
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10
Cover the dough and let it stand for 10 minutes at room temperature.
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11
Roll the dough into long dowels about 1/4 to 1/2-inch thick.
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12
Place the pasta strands between 2 hands and lightly roll back and forth to create a lightly spiraled, snake-like noodle.
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13
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.
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14
At this point, the pasta can be frozen for several months.
