I like to do this in a bowl, because it makes less of a mess than doing it on my countertop, but if you like the romance of making a flour well on your counter and doing it that way, by all means, go ahead. I’m doing the same thing just in a bowl, you get it. 

First thing, add your flour into a large bowl, make a well in the center to add in your eggs. Using a fork, or your hands, break up those eggs and start mixing them with the flour until everything is combined. You should end up with one big mass of rough looking dough.

Next up, flour your working surface, dump that dough out of the bowl and start kneading. You want it to get smooth and elastic, should only take maybe 8 mins. Then, wrap it in a kitchen towel, or some plastic wrap, and let it rest for about 30 mins.

Now we can start rolling out the pinci. Take a small handful of dough, a manageable size to work with, and roll it out to about 2-3mm thick. Lightly flour each side of your pasta sheet and then roll it up into a tube and make 1/4” slices to create what will look like a super thick tagliatelle. Take each strip you’ve just created and roll it between your palms to round it out. You want to create a shape like thick spaghetti, don’t worry about it being too perfect, you want it to have some irregularity and texture to it, it’ll help grip whatever sauce you’re making. Make sure to gently toss them in some more flour so they don’t stick, and let them rest on a tray, towel, plate, whatever you’ve got, while you get the rest of the dough shaped up into those pinci.

To cook these, add them to some well salted boiling water, and cook just till they have some bite to them. Like with all pasta, don’t overcook it till it becomes some gross mush. The cooking time will depend on how thick your pinci are, but just keep checking every minute or so.

You can also go ahead and freeze these if you’re not planing on eating them right away.