Pasta alla Coda di Topo

Method

1. Finely chop the garlic and fry it in oil with the chili pepper.
2. Add peeled tomatoes crushed by hand, a pinch of salt, and cook over low heat for about 10–15 minutes.
3. Prepare the pasta dough: on 1 kg of flour, use 500 g of water (50% hydration). Knead into a firm dough.
4. Wrap the dough in plastic wrap and let it rest in the refrigerator for 3–4 hours.
5. Take small pieces of dough and roll them into thin sticks resembling mouse tails.
6. Bring salted water to a boil and drop in the pasta. As soon as it floats to the surface, it is done.
7. Drain the pasta and transfer it to the sauce. Remove from heat.
8. Add grated pecorino cheese and chopped parsley, mix well, and serve.