Directions
- Put both flours in a bowl. If you don't have access to semolina flour use wheat flour. In this case the consistency of the final pasta will be softer and less elastic.
- Add a tablespoon of olive oil and half the water to the flour.
- Knead the dough gradually adding the rest of the water until a uniform and smooth structure is achieved.
- Cover the dough with a cloth and set aside for 30 minutes.
- Peel and chop garlic into slices.
- Heat 3 tablespoons of olive oil in a pan, add garlic and pour in wine or broth.
- Stew the garlic for a few minutes until it softens enough to mash with a fork.
- Add tomatoes, a pinch of salt and pepper.
- Cook, stirring and crushing the tomatoes, for about 10 minutes or until the sauce thickens.
- If necessary, adjust the sauce with salt, pepper or a bit of sugar (traditionally, no herbs are added to this sauce).
- Roll out the pasta dough to a thickness of about 0.5 cm (1/5 inch).
- Then cut the dough into thin strips and form them into long rolls several times thicker than the spaghetti noodles (I recommend forming the rolls between your hands).
- Place the finished pasta on a floured baking sheet and cook in heavily salted water for about 3 minutes.
- Once cooked, mix with the prepared tomato sauce.
Ingredients
Sauce:
4 cloves of garlic
3 tbsp olive oil
120 ml white wine or broth
600 g canned tomatoes (preferably pelati)
salt and pepper
Pasta:
200 g semolina flour
200 g wheat flour (preferably type 00)
180 ml water
1 tbsp olive oil
Italy
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