Pizzarelle al Sugo

Method

1. Prepare the dough: mix 350 g flour, 175 ml water, and a handful of corn flour. Knead until smooth and elastic.
2. Let the dough rest for a few minutes, or proceed immediately by dusting with flour.
3. Roll out the dough with a rolling pin to desired thickness.
4. Cut the dough into small pieces (pizzarelle) with your hands, shaping irregularly.
5. For the sauce: prepare a mixture of garlic and fresh chili. Sauté in extra-virgin olive oil.
6. Add tomato puree and a pinch of salt. Cook for a few minutes.
7. Bring a pot of salted water to a boil and cook the pizzarelle until they float to the surface (about 2-3 minutes).
8. Drain and toss with the sauce. Serve hot.