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”!
- 400 g of type 1 flour (high gluten flour)
- 100 g of type 2 flour (first clear flour)
- water as required (about 250 ml )
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
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.