"Ciriole" is a very common "poor" dish of the Umbrian cuisine. It is a variety of pasta, which is similar to the Tuscan "Pici", but with the shape of tiny "snakes".
Handmade Ciriole do not contain eggs, but flour and water only, and their name comes from the Latin word "cereus", which means "as white as wax", because of the typical color of eggless pasta.
Servings: 6 people.
Preparation time: 30 min. (+ 60 min. Rest of the dough for Ciriole)
Procedure for Ciriole
Place the flour on a shelf and make a well where you will add a quantity of water enough to form a stiff ball of dough.
Leave the dough to rest in a damp cloth for about an hour.
One hour later you will be able to knead it in order to derive many "snakes" of about 3-4 mm thick and 10-15 cm long.
Procedure for the sauce
In a pan, fry slightly the garlic, parsley and red pepper with a little extra virgin olive oil. When they have browned, paying attention not to burn the ingredients, add the tomatoes and let them cook for about 15 minutes on low heat.
Add salt at the end of cooking.
At this point, you can boil the Ciriole in salted water. Once ready, pour it into the pan with the sauce and sauté together for a few seconds.