Strascinati con mollica e peperoni cruschi

Step 1: Mix 14 oz semola rimacinata (fine durum wheat semolina) and 1 pinch salt on a worktop, make a well and add ¾ cup warm water a little at a time, working it in with your fingers.

Step 2: Knead for 10 minutes, until the dough is firm, smooth and no longer sticky. Common mistake: making it too soft; a soft dough smears instead of curling when you drag it. Wrap and rest for 15 minutes.

Step 3: Cut off a piece of dough and roll it into a rope about 1.5 cm thick. Cut it into 3 cm lengths.

Step 4: Press two or three fingers onto a piece and drag it towards you across an unfloured wooden board, pressing firmly, so it stretches into a thin, curled shell. Set on a semolina-dusted tray and repeat with the rest.

Step 5: Bring a large pan of water to the boil with 1 tbsp coarse salt.

Step 6: Heat 3 tablespoons of 2 tbsp extra virgin olive oil in a frying pan over a medium heat. Add 2 ⅞ oz coarse breadcrumbs from stale bread and stir for 3–4 minutes, until they are evenly golden and smell toasty. Tip onto a plate.

Step 7: Wipe the pan, add 2 ½ tbsp extra virgin olive oil and fry 6 dried sweet red peppers (peperoni cruschi) for 5 seconds until they puff and turn bright red. Lift out onto kitchen paper.

Step 8: Take the pan off the heat and add 2 cloves garlic to the hot oil. Leave it to sizzle gently for 1 minute, until pale gold.

Step 9: Cook the strascinati for 4–6 minutes, until they float and are tender but still chewy at the thickest point.

Step 10: Lift the pasta into the garlic pan with a splash of the cooking water and toss over a medium heat with 2 tbsp extra virgin olive oil for 1 minute. Crumble in the peppers and add 2 tbsp flat-leaf parsley.

Step 11: Serve in warm bowls with the fried breadcrumbs scattered over the top.