Pici with garlic tomato sauce

In a large bowl, combine the 00" flour, Durum wheat semolina flour, and 5 grams of Salt. Gradually add the Water and 10 grams of Extra-virgin olive oil, mixing until a shaggy dough forms. Turn the dough out onto a clean surface and knead for 10-15 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature.

While the dough rests, prepare the sauce. Peel and finely slice the Garlic cloves. Heat 60 grams of Extra-virgin olive oil in a large skillet or pot over medium-low heat. Add the sliced Garlic cloves and sauté gently until fragrant and lightly golden, being careful not to burn them.

Crush the San Marzano tomatoes with your hands or a fork directly into the skillet with the garlic. Add 5 grams of Salt and the Black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and let it cook for at least 20-25 minutes, stirring occasionally, allowing the flavors to meld.