Strangozzi alla spoletina

To make Strangozzi alla Spoletina, start by preparing the pasta: place the all-purpose flour and semolina flour in a bowl, mix well 1, and transfer everything to a pastry board. Make a classic well in the center, add the water, a little at a time 2, and start kneading 3.

When the ingredients begin to combine, add the oil 4 and continue to knead 5 until you obtain a very smooth and soft dough, which you will shape into a ball 6.

Now wrap the dough in plastic wrap 7 and let it rest for 10-15 minutes to become nice and elastic. Meanwhile, prepare the sauce: take the tomatoes, clean them, wash them, and cut them into quarters 8. In a non-stick pan, sauté 2 cloves of garlic with 4 tablespoons of extra virgin olive oil 9;

as soon as the garlic is golden, remove it 10 and add the tomatoes 11. Season with salt and pepper (or chili if you prefer) and let it cook for about 30 minutes over low heat, or until the sauce reaches a fairly thick consistency. Just before the sauce is ready, bring a large pot of salted water to a boil and, in the meantime, start working on the pasta on a lightly floured surface. Roll out a sheet about 1/16 inch thick (about twice the thickness of common tagliatelle), sprinkle it slightly with flour on the surface 12,

and roll it up on itself 13. Cut the obtained roll into slices about 3/8 inch thick 14, which you will open and separate to obtain long “flattened spaghetti.” Lightly flour the strangozzi obtained 15

and cook them in boiling water for a few minutes 16. When they are al dente, drain them and add them to the sauce 17. Sauté them for a couple of minutes in the pan, then add plenty of chopped parsley 18. Your Strangozzi alla Spoletina is ready: plate them and serve hot.