• 1kg of soft wheat flour
  • 1 brewer’s yeast
  • 3 tablespoons of olive oil
  • a pinch of salt

for the sauce:

  • 2 cloves of garlic
  • 3 tablespoons of olive oil
  • 500 g of peeled tomatoes
  • parsley
  • chili pepper
  • Salt to taste


Place the flour on the pastry board, make a well in the flour, add a pinch of salt, 3 tbsp of oil and the yeast dissolved in lukewarm water. Knead and let the dough leaven covered for at least 3 hours. It is advisable to prepare it in the morning to have it ready by lunch time.
For the sauce: in a large saucepan brown the garlic and chilli pepper in oil. Add the tomatoes.
Bring the water to the boil and start dropping pinches -pizzicotti- of dough in it. When the pizzicotti rise to the top drain and toss them on a high flame with the sauce previously prepared. Sprinkle with parsley and serve hot. Cook the pasta in boiling water, drain it and season it with the sauce.