Pour the flour into a large bowl and add the salt.

Drizzle in the olive oil and stir with a wooden spoon to combine. Add the white wine, stir again, then mix in the egg whites. Use your hands to bring the dough together.

Transfer the dough onto a clean work surface and knead it until it forms a smooth ball. Place it back in the bowl, cover with plastic wrap, and let it rest in the refrigerator for one hour.

Trim the edges into an even circle, cut the dough into two equal parts, and slice into thin strips with a pizza cutter. Brush off any extra flour, then roll each strip with your hands from the center outward until long and even.

While you finish rolling the pici, bring a large pot of water to a boil.

Lay the rolled noodles in a single layer on a floured cookie sheet to prevent sticking.

Bring a large pot (about 5 liters) of water to a rolling boil. Once it’s bubbling, add a generous amount of salt and drop in the noodles. Cook for 6 to 8 minutes, stirring occasionally, until perfectly al dente. Lower the heat halfway through to prevent the water from boiling over.

Drain the pasta and toss it right into your favorite sauce while it’s still warm.