Strangozzi à la Spoleto
Strangozzi are the pasta of Spoleto, rustic and egg-free: the name is reminiscent of shoelaces. "Alla spoletina," they are dressed with a simple sauce, in which tomato is cooked in oil with garlic and chili pepper.
Method
- Knead semolina, flour, a tablespoon of oil, and water into a firm dough; let it rest covered for 20 minutes.
- Roll out a sheet of dough 2–3 mm thick, roll it up, and cut into narrow strips; unroll them and let them dry.
- Heat the oil with garlic and chili pepper over low heat and remove them when the garlic is golden.
- Add the cherry tomatoes and cook over high heat for about 10 minutes, crushing them and adding salt.
- Boil the pasta for 3–4 minutes, drain, and toss in the sauce with the chopped parsley.
Tip from the mill
Let the garlic and chili pepper “sweat” in the oil over low heat: the oil will become fragrant without burning.
