Macaroni with the Arugula

Pour on the work surface there whole wheat flour and the durum wheat flour already mixed. Add the salt and gradually add the warm water, a little at a time, working until the dough is firm, smooth, and homogeneous. The dough should be firm and not sticky; if necessary, gradually add more water.

Divide the dough and cut it into even ropes about 1 cm (0.39 in) in diameter. Cut them into pieces about 1.5 cm (0.59 in) long, then roll each piece up with a knitting needle to form cajubbi, or macaroni. Make sure the pieces are uniform in size so they cook evenly.

Arrange the macaroni on a floured tablecloth with the durum wheat semolinaSeparate them to prevent them from sticking together. Let them dry until ready to cook: the surface should appear dry and lightly floured, while the dough will retain its firm consistency.

Trim and clean there arugulaWash it repeatedly to remove any residue and transfer it to a pot of abundant salted water. Boil it until about two-thirds cooked: the leaves should be wilted and tender, but not yet completely soft.

Finely chop the cloves of garlic and parsley. Heat three tablespoons of extra virgin olive oil and brown the chopped parsley. over medium heat, until the garlic turns golden brown and the aroma is clear. Avoid darkening it, because too intense a color would make the soffritto bitter.

Peel the tomatoes, pass them through a sieve and add them to the soffritto. Salt, add the chili pepper Add chopped fresh tomatoes and cook for 15-20 minutes, until the sauce has reduced to a thick but still runny consistency. The tomato should be well-flavored and fragrant.

When the arugula When the pasta is two-thirds cooked, add the macaroni to the same pot. Continue cooking in the vegetable water until the pasta is tender and the arugula Fully cooked. Maintain a steady boil and check the consistency of the macaroni before draining.

Drain the pasta and the arugula, then transfer them to a serving dish. Season first with the pecorino Add grated Apulian cheese and then pour over the hot tomato sauce. Drizzle with the remaining extra virgin olive oil and serve immediately, while the sauce is still runny and fragrant.