STROZZAPRETI

Place flour on a worktable. Make a well in the centre of the flour and add tomatoes, egg and salt. Combine together and knead until the mixture becomes an even dough. If the mixture becomes too wet, add some more flour, if it becomes too dry, add more tomato juice.

Sprinkle the work surface with a little flour. Cut a quarter of the dough and roll the dough flat. Cut into strips 1/2 inch wide and then each strip about 2-3 inches long.

Using your thumb and index finger gently pinch the width of the dough-strip and roll out. Repeat the above process until all the dough is used up. Cover up any excess dough with a cloth to prevent from drying if you are not using it immediately.

Place the dough-strips on a lightly floured board and then add to a pot of boiling salted water.

Stir to prevent from sticking together and drain when the pasta floats to the surface (2-3 minutes).

To make the sauce add olive oil, rosemary and parmigiano cheese to a cold saucepan. Add the cooked strozzapreti to the saucepan with a 1/4 cup of the pasta water and mix well.