Pici all'aglione

Method

1. 1

   Step 1

   Mix the flour, water, 1 tbsp oil and a pinch of salt into a dough and knead for 10 minutes until smooth and firm. Wrap and rest for 30 minutes.

   • 12 min
   • Mixing bowl (opens in a new tab)

   

2. 2

   Step 2

   Roll the dough out 1 cm thick, oil the surface lightly and cut into 1 cm strips. Roll each strip under your palms on an unfloured board, working from the centre outwards, into a long noodle about 3–4 mm thick. Lay on a semolina (opens in a new tab)-dusted tray.

   • 35 min
   • Chef's knife (opens in a new tab)

   An unfloured wooden board gives the grip you need to stretch pici; flour makes them slide.

3. 3

   Step 3

   For the sauce, warm the garlic (opens in a new tab) gently in the 5 tbsp oil over low heat for 5–8 minutes, without browning, until soft. Add the chilli if using.

   • 8 min
   • low heat
   • Frying pan / skillet (opens in a new tab)
4. 4

   Step 4

   Add the tomatoes and a pinch of salt and simmer gently for 25 minutes, mashing the garlic (opens in a new tab) into the sauce, until thick and the oil separates at the edges.

   • 25 min
   • medium-low heat

   

5. 5

   Step 5

   Boil the pici in salted water for 5–8 minutes depending on thickness, until tender but chewy. Drain, toss in the sauce and serve, with pecorino (opens in a new tab) if you like.

   • 8 min
   • high heat
   • Stockpot / large pot (opens in a new tab)

   Salt the pasta water at about 10 g per litre — it should taste pleasantly seasoned, not like the sea.