Ingredients: Per 4 servings
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.