- 1 ¼ lb durum wheat flour
- extra virgin olive oil
- 1 tablespoon lard, ground
- 1 clove of garlic
- mint, fresh
- cerasella (typical chilly pepper) to taste
15 minutes preparation + 8 minutes cooking
Prepare a well-worked dough, then cut it into fillets, roll them up and cut these into into chunks to be dragged through the “Cavarola” using three fingers. Leave to dry out on a pastry board coated in flour and then cook in abundant salted water (to be gathered as they rise to the surface). While the pasta is cooking, gently fry the ingredients for the seasoning until the garlic becomes rose-colored, then, according to taste, add the chili pepper and just before seasoning the pasta, blend in the mint leaves. This is the plain version. If the red version is prefered, add two or three dried sweet peppers crushed.