(Yield: 4 to 6 servings)
1 kilogram 00 flour
500 grams water
1 tablespoon olive oil
(Yield: 1 serving)
3 ounces extra virgin olive oil
2 cloves garlic, thinly sliced
½ long hot pepper, thinly sliced
½ Fresno chili, thinly sliced
pinch red pepper flakes
2 ounces pasta water
10 flat leaf parsley leaves, minced
3 tablespoons shaved pecorino Canestrato Abruzzese
For the Maccheroni alla Mugnaia:
On a large surface, make a well in the center of the flour and pour in the water, salt, and oil. With a fork, slowly incorporate the flour from the outside. Once the dough starts to come together, knead for 1 hour, until the dough picks up all the flour and becomes relatively firm. Form the dough into a disc, cover, and rest in the refrigerator for 30 minutes. Remove from refrigerator and poke a hole in the center of the disc making a doughnut shape. Slowly start stretching the dough from the inside out, making a continuous loop. When the dough loop grows to large to handle, lay the dough flat on a wooden table and start rolling it out with your hands, continuing to stretch the dough until you get a very thick, rough spaghetti-like shape.
For the Sauce:
In a cold, large pot, add the oil, garlic, peppers, and red pepper flakes and bring up slowly to a light fry. When the garlic toasts, or turns light brown around the edges, remove from heat and add pasta water to stop the cooking. Set aside.
To Assemble and Serve:
Bring a large pot of water to a boil and season with salt. Add the Maccheroni alla Mugnaia and cook for 8 to 10 minutes, until just under al dente. Gently warm the Sauce in the pot. Drain the pasta and add to the pot with the Sauce. Cook for 2 minutes, adding pasta water as needed to keep the emulsification. If the pasta starts to sizzle add water. Stir constantly to release the starch and thicken the sauce. Add the pecorino and parsley and toss lightly to mix.