PICI AGLIO OLIO E PEPERONCINO (Garlic, Oil & Chilli)

Preheat your oven to 180°C.

Mix with fork/hand to form a dough. Add remaining water, as needed. Knead to create a smooth dough, not too dry/sticky. Cover/rest 20-30min.

Place dough onto bench, flour on surface won’t be required.

Using rolling pin, roll until 5mm thickness & cut strips 8-10mm wide.

Roll each strip using both hands, stretching until becomes thinner 3-4mm wide.

Bring large pot of water to boil, add salt & cook pasta 5min. They will float to top, cook further 2 minutes.

Add remaining oil into large frypan on med heat. Add garlic, chilli & sauté few minutes.

Using tongs pick up pasta & place into frypan. Stir until coated in oil, garlic & chilli.

If toasting bread – Preheat oven 180°C.

Place on baking tray, drizzle oil & toast 10 min.

In large bowl add tomatoes, cucumber, red onions & bread.

Mix dressing through salad & place aside 15-20min for flavours to infuse, toss again before serving.