Ingredients
For Surlice Pasta:
- 600 g flour
- 1-2 eggs
- 150 g local cheese, grated
- 80 ml oil
- water and salt as needed
For Sauce:
- 1.2 kg tomatoes
- 3 tbsp olive oil
- salt
- 8 laurel leaves
Preparation
Combine the flour, eggs, salt, and water to form a dense dough. When the dough has rested for a bit, roll it and cut into smaller pieces. Roll the individual pieces using a knitting needle so they form 7-8 cm long rolls (but no longer than 10 cm) around the needle. Carefully remove the rolls from the needle to preserve the hole in the middle. Let them dry and then cook in salted water. Drain the pasta, put it in a bowl, cover with the sauce, and sprinkle with grated cheese.
Wash and dry the tomatoes well. Cut each tomato in half and remove seeds. Cook covered over low heat. Stir occasionally. When the tomatoes soften, work them through a food mill, transfer to a smaller pot and continue cooking, adding oil and salt. Reduce to the desired density and remove from heat, then add the basil leaves (whole or shredded). If you want to add more flavor to your sauce, add sautéed onions or garlic.
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