For the dough:
- 250 grams of flour 00
- 250 grams of wheat bran revaccinated
- 260 grams of water
- 30 grams of extra virgin olive oil
Mix the ingredients together to form a compact dough, let it rest for an hour covered with foil paper. Roll out the dough to a thickness of 2 mm roll up on itself and cut strangozzi to the width of 3-4 mm, flour them and let them air dry.
Meanwhile, prepare the sauce: chop 2 cloves of garlic, sauté them with olive oil and a little pepper, then add the peeled tomatoes crushed with a fork and cook for about 30 minutes. Cook the pasta in salted water, drain and toss with the sauce before serving, sprinkle with chopped parsley.