Ingredients (for 4 people):

For the dough:
300g flour,
3 eggs.
For the sauce:
8 garlic cloves,
40g parsley,
400g ripe or peeled tomatoes,
40g extra virgin olive oil,
60g grated Parmigiano Reggiano,
salt and pepper.

Preparation (medium):
Arrange the flour in a fountain on the kneading board, add the salt and break the eggs in the centre. Knead well to obtain an elastic dough. Roll it out with a rolling pin, cut the dough into 6cm long strips with a pasta cutter. Squeeze them in the middle to form butterfly-shaped pasta. Place finely chopped garlic and parsley in a terracotta pan. Allow them to brown in oil over low heat. Before garlic becomes browned, add the tomatoes. Season with salt and pepper and cook over a brisk fire for about 10 minutes. Cook strichetti in plenty of salted boiling water, drain when underdone (“al dente”) and add the sauce. Serve sprinkling some freshly grated Parmigiano Reggiano on each dish.

Matching wine:
Pignoletto Colli d'Imola.

Utensils:

Kneading board, rolling pin, notched pasta cutter, pot, colander, terracotta saucepan, chopping board, knife, half-moon knife, wooden spoon, grater.