Ingredients:

• 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

Preparation

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.