For the Pasta

1. Place the flours and salt in a small bowl and stir to combine.
2. Pour the flour out on a clean counter, and form a well in the middle.
3. Pour the warm water into the well.
4. Using a fork, begin to scrape some of the flour from the inner sides of the well into the water, slowly incorporating more and more of the flour.
5. The water in the middle will thicken and become a soft dough. Eventually you will be able to loose the fork and just use your hands.
6. Keep incorporating the flour as needed to keep your dough from sticking to your hands and the counter top. You do NOT need to incorporate all of the flour, the amount of flour will depend on the type, the humidity, and other variables. You want a nice soft dough, not too sticky.
7. Knead the dough for about 10 minutes or so, adding a bit more flour only when it begins to stick. Cover the dough, and allow to rest for 30 minutes.
8. Pinch off a small piece of dough and roll between your palms or on a wooden board to form 1/4 inch round snakes.
9. Place the formed pici on a sheet pan dusted with semolina flour. Do not allow them to touch, as they will stick to each other.

For the Sauce

1. Coarsely chop and seed the fresh tomatoes.
2. Bring a large pot of water to boil.
3. In a large saute pan, heat the olive oil and red pepper flakes. Add the tomatoes and garlic, and cook over medium heat until the tomatoes soften, render their juice and begin to thicken, around 15 – 20 minutes. Season with salt.
4. When the water is at a full boil, season the water with salt, and add the fresh pici. Cook just until al dente; you want some bite to the pici, not mushy. Drain.
5. Combine the pici and the sauce in the saute pan, then serve in large bowls, drizzling liberally with more olive oil and garnishing with the basil strips.