Ribbon Noodles Spoleto Style (Umbria)

Pasta

Ingredients

All purpose flour - 4 cups

Olive oil - 1/2 cup

Garlic, crushed - 2 cloves

Ripe tomatoes, peeled and chopped - 2 pounds

Parsley, finely chopped - 3-4 sprigs

Basil, finely chopped - 2-3 sprigs

Salt and pepper

Grated parmesan cheese

Sift the flour into a bowl and gradually work in enough cold water to make a pliable dough. Knead until it is light and smooth and little air bubbles begin to form, then roll it out into one very thin sheet and leave for 15 minutes to dry out a little. Roll the sheet up tightly and cut into strips about 1/4 inch wide. Unroll the ribbons and leave to dry for another 30 minutes.

Meanwhile, heat the oil in a heavy pan and fry the garlic gently. When the cloves begin to turn brown, discard them. Stir in the tomatoes, parsley, basil and a pinch of salt and pepper. Raise the heat and cook briiskly for 20 minutes.

Bring a large pan of salted water to the boil, add the ribbon noodles and cook rapidly. If freshly made they will be cooked almost as soon as the water comes back to the boil. Drain and cover with the tomato sauce. Serve at once, with or without grated cheese.

Serves 6