Pici all’Aglione

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.

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

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

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.

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

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.