Perfect with black truffle or with our famous “false sauce”!
- 300g 00 flour
- 100g semolina
- water as required (about 250 ml )
FOR THE SAUCE
- 500 g of whole peeled tomatoes
- 1 garlic clove
- 1 fresh red chili pepper
- a sprig of parsley
- extra virgin olive oil
Knead it for 10 minutes then wrap up in cling wrap (sprinkle with some flour) and allow to cool for 30 minutes in the fridge. After 30 minutes, take the dough out of the fridge and put it onto a floured working surface. Take a piece of it at a time and roll it with your hands until you get a long spaghetto about 4mm thick.
Place your ciriole on a floured surface.
THE SAUCE: Blend the tomatoes in a food processor.
Heat 4-5 table spoons of extra virgin olive oil in a sauce pan. Squeeze the garlic and gently fry it on a low flame for a few seconds. Add chopped chili to your taste.
Add the blended tomatoes, and simmer for 30 minutes. Salt at your taste.
Bring a large pot of salted water to a boil and drop the ciriole. Cook for 5 minutes, then drain. Season the pasta and sprinkle it over with chopped parsley.