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Lombrichelli in Tomato Sauce

  • 1 hour and 10 minutes
  • Medium
  • First Courses

Ingredients: Per 4 servings

  • 1 lb all-purpose flour
  • garlic
  • extra virgin olive oil
  • chili pepper
  • 1 lb canned tomatoes
  • Pecorino cheese, chilly grated
  • salt


Prepare a dough with water and flour, kneading for a long time to make it nicely homogeneous. Add one egg per 2.2 lb of flour so that during cooking the lombrichelli do not stick to one another.

On the pastry-board, make by hand from this dough some large spaghetti 0.2 inch in diameter and 12 inches long.

Leave to dry for some hours and then put them to cook in a pot containing abundant salted water. Meanwhile, prepare a sauce by sautéing the garlic in the oil and then adding 1.1 lb of peeled tomatoes, drained of their juice, with a pinch of ground chili pepper, and leave to gain flavor.

When the pasta is cooked, drain and dress with the sauce. Sprinkle with a generous helping of grated Pecorino cheese and serve.