Ingredients: Per 4 servings
Mix the flour with warm water and salt only and leave to rest for half an hour. Work the dough in small pieces, forming these into large spaghetti the thickness of a finger (“ciriole”). Sauté in the oil the garlic and the chili. Cook the “ciriole” until “al dente” in abundant salted water, drain, and before serving sprinkle with boiling oil, removing the garlic (a variant from Terni is crunchy “ciriola”: which involves gently frying the garlic until it is a deep brown).