Alternatively, you can use any store-bought pasta.
Put the flour in a bowl and add the egg, water, and oil. Mix together with a fork or your hands, until it is a uniform texture.
Transfer from the bowl to a hard surface and knead the dough for about 15 minutes. You can add more flour if the dough is too sticky.
Cover the dough with a towel and leave to “rest” at room temperature for 30 minutes to 2 hours.
Divide the dough in half and cover one half. Take the other half and roll it out using a rolling pin until it is about 1/2 inch thick. Put a few drops of olive oil on top of the rolled dough and gently rub it into the top surface. Cut the dough into 1/2-inch-wide strips (the length will vary based on how you rolled the dough).
On a very clean surface with a drop of olive oil (no flour!) take a strip and hold one end of it in your left hand. With your right hand, begin at the opposite end of the strip to gently roll the dough in a back and forth motion (between your hand and the hard surface) until it is round. Keep rolling all the way up the strip from right to left (until your right hand reaches your left) and until the entire strip forms a very long (even a foot!) pici noodle that is as uniform as possible.
It will look like a slightly fat and very long spaghetti strand. When you are done with each strand, place it on a well floured surface and begin a new one until you have used all the dough.
PREPARE & SERVE
Cook all the pici in a big pot of well-salted boiling water for a few minutes, until al dente. (Or, if using store-bought pasta, cook according to al dente package instructions.) Mix the pasta and sauce together, and serve topped with parmesan cheese.