Hand-rolled pici pasta in a rich garlic and rosemary-infused tomato sauce, simple, soulful, and perfect with a dusting of parmigiano.

Serves 4

• 150g  specialty pasta flour, plus extra for dusting 
• 150g durum wheat flour (semolina flour) plus more for dusting
• 1 teaspoon salt flakes 
• 220-250ml lukewarm water
• 800g of roma tomatoes 
• 4 tablespoons of extra-virgin olive oil 
• 3 garlic cloves, thinly sliced 
• a few springs of rosemary 
• salt and pepper for seasoning
• parmigiano for dusting on top, if liked 

1. Put the flour and salt in a large mixing bowl, make a well in the centre and slowly pour in the water, mixing as you go to incorporate the flour.
2. Don’t add all the water at once as you may not need it all.
3. Tip it onto a floured surface, oil your hands and knead for 3–4 minutes or until it comes together in a smooth ball.
4. Add a little extra flour if it feels a bit wet. Wrap it in plastic film and let it rest for 30 minutes.
5. Pinch small pieces of dough (about the size of a small walnut), roll it with your hands to about 1/2 cm (0.2 inches). If need be, oil your hands with a little olive oil to help you through the shaping process.
6. Repeat with the remaining dough , dust with flour and set aside.
7. Score the top of the tomatoes gently with a sharp knife.
8. Bring a large pot of salted water to the boil, drop in the tomatoes and blanch for 1-2 minutes.
9. Lift them out with allotted spoon and into a bowl full of iced water to arrest the cooking. You will find that the skin will come off really easily.
10. Drain the tomatoes, crush them with a fork or a potato masher. Some people like to remove the seeds, but I prefer a more rustic look and texture.
11. Heat the oil in a large skillet, add the garlic and cook for 1 minutes until fragrant (watch it closely as garlic burns very quickly!).
12. Drop in the crushed tomatoes, season with salt, add a few spring of rosemary and turn the heat to low.
13. Cook for 30 minutes or until slightly reduced. If it looks too dry add little tomato blanching water. Bring the water back to the boil, drop in the pici, stir well to prevent them from sticking.
14. Cook for 3-4 minutes or until nicely al dente (you will find that eggless fresh pasta needs 1-2 minutes more than fresh egg pasta).
15. Use a spaghetti spoon to lift the pici straight into the Aglione sauce. Toss well over medium heat for 20-30 seconds and serve hot!