Pici all’Aglione

Method

1. 1

   Knead flour, 20 ml oil, a pinch of salt, and about 200 ml warm water into a firm, smooth dough. Rest 30 minutes under a bowl.Knead flour, 1¼ tbsp (20 ml) oil, a pinch of salt, and about ¾ cup (200 ml) warm water into a firm, smooth dough. Rest 30 minutes under a bowl.

   Start 30 min timer
2. 2

   Roll the dough 1 cm thick, oil the surface lightly, and cut into thin strips. Roll each strip under your palms, from the centre outward, into a long noodle the width of a bucatino. Park the pici on semolina.Roll the dough ½ in thick, oil the surface lightly, and cut into thin strips. Roll each strip under your palms, from the centre outward, into a long noodle the width of a bucatino. Park the pici on semolina.

   

3. 3

   Slice the aglione thin and melt it in the oil over the lowest heat, never colouring, until it crushes under a fork, 10 to 12 minutes; help it with a splash of wine.

   Start 10 min timer
4. 4

   Crush the garlic into the oil, add the tomatoes, breaking them by hand, the chile, and salt. Simmer until thick and sweet, about 20 minutes.

   Start 20 min timer
5. 5

   Boil the pici in well-salted water until tender with a proud chew, 4 to 6 minutes depending on thickness.

   Start 4 min timer
6. 6

   Transfer the pici to the sauce with a ladle of their water and toss over the heat until each noodle is gloved in red. Serve hot, no cheese required.