For the pasta
3 cups of all-purpose flour (360 g)
1 cup of semolina (160 g)
1/2 teaspoon of salt
For the sauce
1 kg of diced tomatoes, skin and seeds removed
2 large garlic cloves
1 tablespoon of chopped fresh parsley
2 tablespoons of olive oil
Salt and black pepper to taste
Defummed ricotta cheese shredded to taste
For the pasta
3 cups of all-purpose flour (360 g)
1 cup of semolina (160 g)
1/2 teaspoon of salt
For the sauce
1 kg of diced tomatoes, skin and seeds removed
2 large garlic cloves
1 tablespoon of chopped fresh parsley
2 tablespoons of olive oil
Salt and black pepper to taste
Defummed ricotta cheese shredded to taste
Combine flour, semolina, and salt
Make a depression in the center and add 1 cup of water, mixing until a dough forms
Knead for 10 minutes
Remove small pieces of dough and roll into thin ropes on a floured surface
Cut the ropes into 1 cm pieces
Using your index finger, press the piece of dough onto the surface
Form a concave hat-shaped piece with the same thickness as the dough. Reserve
This pasta can be made ahead of time
Prepare the sauce: combine all ingredients in a pot and let it simmer
Cover the pot, reduce heat, and cook for an additional 30 minutes
Remove garlic cloves and adjust seasoning to taste
Cook the small pieces of pasta in boiling salted water until tender
Drain and mix with warm sauce
Serve with defummed ricotta cheese shredded on the side
Serves 6
