Tuscan hand-rolled pasta with garlic tomato sauce (Pici all'aglione)

1. Put the flour in a bowl, make a well in the centre, pour in the lukewarm water, olive oil and salt and knead for 8-10 minutes into a smooth, elastic dough; wrap in cling film and rest for 30 minutes.

2. Roll the dough out 1 cm thick, cut into 1 cm strips and roll each strip back and forth on the board with your palms into long "worms" about 3-4 mm thick; lay the finished strands on a tray dusted with semolina so they don't stick together.

3. Peel and thinly slice the garlic, then cook it very gently in the olive oil in a wide frying pan for 8-10 minutes until soft and creamy but not browned.

4. Add the chilli flakes and the peeled tomatoes crushed by hand, season lightly with salt and simmer uncovered for 20-25 minutes into a thick sauce; mash the garlic into it with a wooden spoon.

5. Cook the pici in plenty of salted water for 4-6 minutes (they're ready when the centre is no longer floury), drain and toss into the sauce with a little cooking water.

6. Serve sprinkled with grated pecorino.

Tip: The original is made with "aglione", the large, mild garlic of the Val di Chiana - slow cooking makes ordinary garlic sweet and gentle too, just don't let it brown.