Terni-style Ciriole

Pour the flour into a bowl, add the salt, and gradually add the warm water. Knead until the dough comes together. a mixture Firm and elastic, with no dry spots. Cover and let rest for 30 minutes.

Transfer the dough to a work surface and roll it out until it's about 3 mm thick. The dough should be uniform, compact, and flexible enough to be cut without breaking.

Cut the dough into strips 3–4 mm wide. Roll each strip lightly between your palms, without rolling it perfectly evenly: the dough should take on a more rounded and irregular shape. Arrange the ciriole on a floured tray.

Heat the oil in a skillet wide over low heat. Add the sliced ​​garlic and the chili pepper chopped; let it cook until the garlic turns golden and releases its aroma, avoiding burning it.

Bring to a boil Bring a pot of salted water to a boil and cook the ciriole for 6–8 minutes. Drain them when they're cooked but still firm; reserve some of the cooking water before draining.

Transfer the pasta into the skillet with oil, garlic and chili pepperSkip it over medium heat, adding a little cooking water at a time if the sauce seems dry, until it becomes fluid and adheres to the pasta.

Chop the parsley and add it to the pasta as soon as it's cooked. Season with salt to taste only if necessary, distribute the ciriole on the plates and serve them immediately, when the scent of garlic and chili pepper it's more intense.

For the variant, add to the soffritto (10.58 oz) 300 g sliced ​​porcini mushrooms and (7.05 oz) 200 g canned whole peeled tomatoesCook the sauce for 15 minutes, then add the drained pasta and finish the preparation.