Mix the flour and salt in a bowl and create a well in the center.
Add the egg and gradually incorporate water to form a firm, flexible dough.
Knead the dough until it is well blended and springs back when touched.
Roll the dough to 0.5-1 cm thickness and let it rest for 20 minutes.
Cut the dough into 1 cm strips and roll them by hand into 3 mm wide strands.
Boil the pici in salted water for 10-12 minutes until cooked.
Heat olive oil in a saucepan and add garlic to flavor the oil.
Add breadcrumbs, salt, and pepper, then sauté for 2-5 minutes until golden.
Drain the pasta and toss with the breadcrumb mixture, parsley, and parmesan.
Serve in bowls with optional extra oil or cheese.