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Depress a heap of flour and knead it along with water and a pinch of salt. Make a consistent dough with it and roll it out to obtain a puff-paste (not too thin). Wrap it up itself and cut it as to realize many irregular triangles. Prepare the sauce with olive oil, garlic, tomatoes, salt and chili. Cook the fregnacce in boiling salted water. Strain and season them with the sauce. Strew with minced persley and serve them hot.
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