Frizzuli with Toasted Breadcrumbs

On a clean work surface, create a well with the durum wheat semolina flour. Gradually add water to the center, mixing with a fork until a shaggy dough forms. Knead the dough vigorously for 10-15 minutes until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes at room temperature.

While the dough rests, prepare the toasted breadcrumbs. Using a box grater or food processor, grate the stale bread into fine breadcrumbs.

In a large skillet, heat 30g of extra-virgin olive oil over medium heat. Add the garlic cloves, lightly crushed, and sauté until fragrant, about 2 minutes. Remove the garlic cloves and discard them.