Ciriole alla ternana is a typical Umbrian dish, the recipe is quite simple the real specialty lies in the raw materials and ingredients combined with love and care. Ingredients for the pasta :500 gr durum wheat flour,Water,Salt,oil Ingredients for the sauce:1 dl extra-virgin olive oil,6 cloves of garlic,1peperoncino,1 tuft of parsley,Passata di pomodoro
Place the flour in a well, add the salt and a little oil and then start pouring in a little water, start kneading from the center and gradually add more water and knead, you should get a smooth, elastic and not sticky dough. Let the dough rest for 30 minutes. Divide the dough into balls and then take small pieces and roll them around knitting needles or metal sticks, proceed like this for the whole dough.
In a frying pan put the oil and peeled garlic cloves, sauté and add the chili and parsley, then add the tomato puree and salt, cook for about 20 minutes. Boil the pasta in salted water to which you have added a tablespoon of oil, drain and then toss with the sauce from which you have removed the garlic. Top with chopped parsley and serve.
