Brown in the oil over a low heat the celery, onion, and peppers, all thinly sliced. Add the fresh tomatoes, in pieces. Salt and leave to cook, always over a low heat, for about an hour and a half. Sieve, add the Mascarpone, and whisk briskly.

Having prepared the sauce, proceed to make the “frascarelli”. Pot a pot on the heat containing about 13 cups of water. Sprinkle the flour like a veil over the whole work-surface. Beat the eggs with the egg whites and sprinkle, very lightly, over the flour. The ability to produce good “frascarelli” depends on how self-assuredly and quickly this operation is carried out. Having gently collected all the flour, sieve using a very fine sieve.

The drops that have formed which remain in the sieve are the lumps called “frascarelli”: these are immersed in salted boiling water. Leave to cook for one minute. Drain, immerse in the sauce and dress with grated Pecorino. Serve hot.