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Depress a heap of flour and knead it with water till you get a consistent dough. Knead it again and when it will be as smooth as velvet roll it out with the rolling-pin to form a thick puff-paste. Cut it into fettuccine and stretch them out to obtain macaroni as large as bucatini. Prepare a sauce with olive oil, garlic, tomatoes and chili. Fry lightly all the ingredients, then put some salt and cook for ten minutes. Boil the strengozzi in salted water, strain and season them with the sauce. Serve them hot without cheese; if you like, strew with minced persley.
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