Pici All'Aglione

Method

1. Mix 500g of '00' flour, 100g of extra virgin olive oil, 250g of water, and about half an egg. Form a well and gradually incorporate the ingredients.
2. Knead the dough until smooth, wrap in plastic film, and let it rest for 20-30 minutes.
3. Roll the dough to a thickness of about 0.5 cm, then cut into strips. Roll each strip into long, thin pici (spaghetti-like) strands. Dust lightly with flour as needed.
4. For the sauce: peel 2 large aglione cloves and slice them very thinly (use a mandoline if possible).
5. Pour a generous amount of olive oil into a saucepan. Add the sliced aglione and cook over medium-low heat until it completely dissolves, about 20-30 minutes.
6. Meanwhile, wash the cherry tomatoes and cut them roughly (not in halves).
7. When the aglione has dissolved, add the cherry tomatoes to the pan. Cook briefly until the tomatoes are slightly softened but still hold their shape. Season with salt at the end.
8. Add a couple of ladles of pasta cooking water to emulsify the sauce. Optionally add a drizzle of chili oil.
9. Cook the pici in boiling salted water for a very short time (they cook quickly). Drain and transfer to the sauce pan.
10. Toss the pici with the sauce, adding a bit more olive oil if desired. Serve immediately, optionally topped with grated pecorino cheese and chopped fresh parsley.