Maccheroncini with baby arugula
- ⅝ lb wholemeal flour
- 3 ½ oz durum wheat flour
Mix the different types of flour together and pour the mixture onto a pastry board. Mix with salt and enough warm water to make a firm smooth dough.
Shape the dough into “snakes” about 0.4 inch in diameter; cut the snakes into pieces of about 0.6 inch. Roll the pieces around a knitting needle to form small maccheroni (cajubbi). Place these small maccheroni onto a table-cloth coated in semolina to dry, until ready to cook. In the meantime, clean and wash throughly the baby arugula and boil it in abundant salted water.
Make the sauce with two garlic cloves and a tablespoon of chopped parsley browned in three tablespoons of oil. Add tomatoes, previously peeled and passed through a sieve, then season with salt and chopped fresh chili, and reduce the sauce for 15-20 minutes.
Once the baby arugula is two-thirds cooked, pour the “cajubbi” into the same pot and finish cooking. Drain pasta and arugula, arrange in a serving dish and dress with grated Pecorino and then with the hot tomato sauce. Serve immediately.