This is a typical fresh pasta from my home town, Terni, prepared by kneading only flour and water.
Perfect with black truffle or with our famous “false sauce”!

Ingredients

FOR PASTA

  • 400 g of type 1 flour (high gluten flour)
  • 100 g of type 2 flour (first clear flour)
  • water as required (about 250 ml )
  • salt

FOR THE SAUCE

  • 500 g of tomato puree
  • 2 cloves of garlic
  • 1 fresh red chili pepper
  • a sprig of parsley
  • extra virgin olive oil
  • salt

Time

total: 45-50′

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Level

medium

Serves

4

vegetarian

Directions

PASTA: Mix together both the flours and enough water to obtain a solid dough.
Knead it for long, then take a piece of it at a time and roll it with your hands until you get a long spaghetto.

SAUCE: Fry the cloves of garlic and the chopped chili in the oil for 2-3 minutes.
Add tomato puree and leave it to thicken a little.
Season the pasta cooked firm to the bite and sprinkle it over with chopped parsley.