This pasta, called Lombrichelli, is a classic in the town of Viterbo. The Pecorino
topping is a typical touch in Latium.
- 4 cups unbleached all-purpose flour
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil, preferably from Latium
- 2 salted anchovies, deboned, rinsed, and chopped
- 2 tablespoons chopped Italian parsley
- 2 tablespoons torn basil leaves
- 1 chili pepper, crumbled
- 1 pound canned plum tomatoes, chopped
- 1 cup freshly grated Pecorino Romano
Work the flour with enough warm water to make a firm dough.
Knead with your hands for 10 minutes, or until the dough is perfectly smooth
and supple. Cover with a cloth or wrap in plastic; set aside for 2 hours at
room temperature to relax the gluten and make the dough easier to roll out.
Snip a walnut-sized piece from the ball of dough, and, using the palm of your
hand, roll out the dough into a thin, long strand; it will take some practice
to be able to do this without the strand breaking as you roll it out. Continue
until you finish all the dough.
Toss the strands (these are the lombrichelli) with flour to
prevent them from sticking. (You can also run the dough through a pasta machine
and cut it into spaghetti with an attachment if you do not have the patience
for hand-shaping.)
Meanwhile, make the sauce: Cook the garlic and chili in the
olive oil for 1 minute. Add the anchovies, parsley, and basil, and cook until
the anchovies break down into a paste. Stir in the tomatoes, bring to a gentle
boil, and simmer for 15 minutes. Cook the lombrichelli in 4 quarts of boiling
salted water until they are al dente. Drain, and toss with the sauce. Serve
hot, topped with the Pecorino. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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