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1
In a small saucepan, warm the oil and soften the garlic for several minutes, permitting it to take on a little color.
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2
Add the paprika and the crushed chiles, stirring them about.
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3
Remove from the heat, cover the oil, and let it stand for 1/2 hour or longer.
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4
Reheat the oil slightly before saucing the mugnaia.
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5
On a large wooden board or a pastry marble or in a large bowl, place the flours with the fine sea salt in a flat mound and form a well in the center.
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6
Break the eggs directly into the well, add 2 tablespoons of water to the well, drawing the flour from the inside wall of the mound gently into the eggs and water.
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7
Using your hands, continue to work the elements into a rough paste.
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8
Should the paste be too dry, add the additional tablespoon of wateror even a few drops more, if necessaryand work it vigorously.
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9
Should the paste be too wet, add a few tablespoons more of the all-purpose flour and work it with the same vigor.
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10
Flour is never the same, even if it comes from wheat harvested from the same field and ground at the same mill on the same day by the same miller.
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11
Age and humidity act upon it, changing its structure so that it will drink in more or less moisture.
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12
Knead the dough, then, deliberately and rhythmically, for 8 to 10 minutes or more, until it is smooth and resilient to your touch.
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13
Wrap the dough in plastic wrap, permitting it a 20-minute rest to relax its hard-worked glutens.
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14
Dont bother with a pasta machine for this rustic dough.
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15
I suppose the shepherds just patted it out on a flat stone.
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16
Youll find it easy enough to roll by hand.
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17
Begin by dividing the dough into thirds, covering two of the pieces to prevent their drying while you work with the first.
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18
Lightly sprinkle semolina over the work surface and, wielding a long, heavy wooden rolling pin, roll out the dough in one direction, using an outward motion.
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19
Roll the dough into a circle, rotating it often as it stretches and grows thinner.
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20
When the dough is rolled and stretched to a somewhat uniform 1/4 inch, roll it up, strudel fashion, and, with a sharp knife, cut it into 1/4-inch ribbons.
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21
Unroll the ribbons, dusting them lightly with semolina, and place them on metal sheets or trays, lined with clean kitchen towels.
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22
Proceed to roll and cut the remaining portions of dough.
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23
The mugnaia will be ready to cook after 1/2 hour or so or will keep nicely, tucked in under the kitchen cloths, overnight.
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24
Do not refrigerate the pasta.
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25
To cook the mugnaia, bring abundant water to a rolling boil, add 2 tablespoons coarse sea salt and the pasta.
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26
Cover the pot.
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27
As the water returns to the boil, begin counting.
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28
Mugnaia will usually take 4 to 5 minutes to cook, but test the texture after 3 minutes and cook it just to al dente.
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29
Drain the pasta, leaving it somewhat wet, and return it to the still-warm cooking pot.
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30
Add the sauce and coat the mugnaia very well.
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31
Serve the mugnaia in shallow bowls and offer the bottle of olio santo (see page 155).
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32
Cheese is not a classic adornment to this dish.
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33
I imagine the shepherds grew weary, once in a while, of even their own good pecorino.
