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1
Bring a large pot of water to a boil and add salt.
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2
Mix together the flour, egg, a liberal amount of pepper, and 2 tablespoons of the oil in a bowl, then stir in water, about 1/4 cup at a time, until you have a pliable, fairly soft dough (the total amount of water will be less than a cup).
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3
Transfer to a floured board and work it with your hands, kneading the dough and adding flour as necessary until the dough is no longer sticky but still quite soft and pliable; dont make it too tough (which will happen if you keep adding flour and working it).
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4
Roll out the dough about 1/4 inch thick (you can do this in batches if you prefer).
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5
Cut a long piece, about 2 inches wide, then, using cornmeal for dusting, roll it into a snake.
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6
Pinch a piece off the snake and, with your hands, roll it into afor want of a better wordworm, a section of pasta 2 or 3 inches long and 1/4 inch thick.
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7
Set aside.
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8
Work quickly, using cornmeal to keep the strands separate.
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9
When theyre all ready, make the sauce first.
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10
Put the remaining 1/4 cup oil in a large skillet over medium heat and add the garlic and chiles; when they sizzle, add the bread crumbs and a large pinch of salt (there is no salt in the dough, so you will need a lot).
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11
Cook for a minute or so, until the crumbs brown a little but do not burn; keep warm over the lowest possible heat while you cook the pasta until it is tender but not mushy; it will take only a couple of minutes.
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12
Drain the pasta, reserving some of the cooking liquid.
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13
Toss the pasta with the bread crumb sauce, adding as much of the reserved liquid as necessary to make the mixture moist.
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14
Serve immediately.
