Pasta Acqua e Farina con Pomodorino e Pecorino

Method

1. On a work surface, make a well with 300 g of '00' flour. Gradually add a little hot boiling water and a little cold water, mixing until a dough forms.
2. Knead the dough briefly, then let it rest for 10–15 minutes, covered.
3. While the dough rests, crush two garlic cloves and slice a handful of cherry tomatoes.
4. Heat a generous amount of extra-virgin olive oil in a pan. Add the garlic and cherry tomatoes; cook until the tomatoes break down and release their juices.
5. Roll out the rested dough on a floured surface to a thickness of about 2–3 mm. Cut into irregular strips (maltagliati).
6. Cook the pasta in plenty of salted boiling water for about 2 minutes, until al dente.
7. Drain the pasta directly into the pan with the tomato sauce. Toss to coat.
8. Add a generous amount of grated Pecorino Romano and mix well. Optionally, add crushed red chili pepper.
9. Serve immediately with a drizzle of raw extra-virgin olive oil.