Pici all'aglione

I put type 00 flour on the worktop, make a well and add a tablespoon of extra virgin olive oil.

I add salt and lukewarm water.

I incorporate with a fork.

I knead by hand until smooth and form a ball.

I cover with a bowl and rest half an hour.

I clean and blend aglione, put in a pot with oil and chilli and fry gently for around ten minutes.

I add passata.

I stir, add salt and a tablespoon of vinegar.

I simmer about 15 minutes. I roll the rested dough about 2 mm thick and cut with a pici rolling pin or knife into 1 cm strips.

I roll each strip thin and long without flour, which would make rolling difficult.

I arrange slightly apart on the worktop and cover with a cloth if not using immediately.

I boil in salted water for about 8 minutes, stirring gently and tasting for doneness.

I drain into the sauce pan, mix and add a few tablespoons of pasta water.

A rustic but wonderful dish. Grated cheese would cover the delicate yet distinctive flavour. The garlic taste is mild compared with ordinary garlic; the original describes it as easy to digest.