200g 00 flour
1 cup of water
For the sauce:
400g whole peeled tomatoes (blended)
1 crushed garlic clove
Extra virgin olive oil
MAKE THE SAUCE: Prepare the sauce: cut the asparagus into 1cm pieces (discard the hardest part of the stem). Heat 5 tbsp of e.v.olive oil in a sauce pan. Add the garlic and fry on a low flame for 20 seconds. Add the asparagus and cook for 10 min. Add the tomato, salt at your taste and simmer for 45 minutes on a low flame.
MAKE THE PICI: While the sauce is cooking, make the pici. Roll out the dough into a thick sheet (at least 5 mm), then use a knife to make deep cuts in it, about 5 mm large. Then, take out one noodle after the other, stretching and rolling them with your hands to make a kind of thik spaghetti.
Bring a large pot of salted water to a boil. Cook pici for 7-8 minutes. Season with the asparagus sauce and sprinkle with parmigiano.