Umbricelli alla Spoletina Tarifi

Malzemeler

• 3 Cups All-purpose Flour (Plus More For Rolling), 1 Teaspoon Salt, 1 Cup Water At Room Temperature. For The Sauce: 1 28 Ounce Can Imported Diced Italian Tomatoes (Or 1 26.5 Ounce Box Pomi Brand Chopped Tomatoes), 2 Cloves Garlic, Finely Minced, 2 Tablespoons Extra Virgin Olive Oil (Decrease To 1 Tablespoon If Wanting To Make A Lower Fat Version), Salt & Pepper To Taste, 3 Tablespoons Finely Chopped Basil, Dash Of Red Pepper Flakes (Optional). To Serve: Grated Pecorino or Parmesan Cheese

Hazırlanışı

1. Place the flour and salt in a bowl and pour in the water, and mix everything together with a fork until you have created a dough that holds together. Place the dough on a firm surface and knead by hand until the dough is smooth, about 4 to 5 minutes. Using additional flour as needed, roll out the dough using a heavy rolling pin until you have a rectangle shape about 1/8th of an inch thick. Lightly flour the top of the dough, and roll it into a tube as shown in the photo below. Using a sharp knife, cut slices about 1/4 inch thick. Undo the rolled dough strips and toss them in a little flour. Place the cut dough strands on a clean, dry towel until you are ready to cook them. For the sauce, heat the oil in a heavy saucepan over medium heat, and add the garlic. As soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes. Turn the heat to high, and as soon as the sauce begins to bubble, turn back down to low heat. Season with salt and pepper, and red pepper flakes if you are using them, and add the basil. Simmer just 5 to 10 minutes and then remove from the heat. While the sauce is simmering, heat a pot of salted water to a boil. Cook the pasta 2 to 3 minutes until it is al dente. Drain, and toss with a large scoop of sauce. Divide the pasta into individual bowls and add an additional spoonful of sauce. Serve hot, passing the grated cheese at the table.

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