- 3 2/3 cups all-purpose flour
- 2 teaspoons salt
- 5 large eggs, beaten
- 3 tablespoons extra-virgin olive oil
- 2 large garlic cloves, minced
- 1/4 to 1/2 teaspoon crushed red pepper
- One 35-ounce can Italian plum tomatoes, tomatoes crushed, juices reserved
- Salt and freshly ground black pepper
- 1/2 cup finely chopped parsley
How to make this recipe
- Combine the flour and salt in a food processor and pulse to mix. With the machine on, add the eggs and process until moist crumbs form. Turn the dough out onto a lightly floured work surface and knead until firm and smooth. Shape the dough into a disk, wrap in plastic and let rest at room temperature for 1 hour.
- Heat the olive oil in a medium saucepan. Add the garlic and crushed red pepper and cook over low heat until the garlic is golden, about 1 minute. Add the tomatoes and their juices and simmer over moderately low heat, stirring occasionally, until thickened, about 30 minutes. Season with salt and a generous amount of black pepper.
- Cut the dough into quarters; work with one piece at a time and keep the rest covered. Using a hand-cranked pasta machine, roll the pasta through the widest setting. Then roll it until you reach the next-to-the-thinnest setting. Halfway through, when the sheet of dough becomes too long, cut it in half crosswise and continue rolling. Cut the pasta sheets to 10 to 12 inches long and drape them over drying racks or the back of a chair. Repeat with the remaining pasta dough. Let the sheets dry slightly before cutting them.
- Beginning with a short end, loosely roll each pasta sheet into a log. Cut the logs crosswise into 1/4-inch strands. Unfold the strands and arrange them loosely on a large rimmed baking sheet.
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring, until just tender, about 4 minutes. Drain well and return the pasta to the pot. Add the sauce and toss well. Transfer the pasta to 6 warmed plates, garnish with the parsley and serve at once.
Smooth the acidity of the tomatoes in the sauce for the strangozzi with a medium-bodied, oaked Chardonnay.