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1
For the sauce: Preheat oven to 300 degrees.
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2
In a mixing bowl, combine tomatoes, 1 tablespoon oil and 4 minced garlic cloves.
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3
Toss well, then spread tomatoes on a baking sheet, cut sides up.
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4
Roast until soft and collapsing, about 45 minutes; do not allow to dry or brown.
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5
Meanwhile, in a food processor combine remaining minced garlic, cheese, and basil or parsley.
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6
Process until very finely chopped.
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7
When tomatoes are soft, immediately spread cheese-herb mixture on top and lightly mash with a spoon so cheese melts.
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8
Drizzle with 2 more tablespoons oil, and set aside.
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9
For the strozzapreti: On a wooden counter or large cutting board, mound 1 cup flour and make a well in center.
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10
Break eggs into well.
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11
Using your hands, mix eggs in well, gradually pulling in more and more flour to make a pasty dough.
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12
Knead dough briefly, using lightly floured hands if dough is very wet; it should be moist but not sticky.
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13
Scrape wooden board clean.
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14
Using a wooden rolling pin (and a very light dusting of flour if necessary), roll dough out as thinly as possible into an approximate rectangle.
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15
Using a knife, score rectangle into strips an inch wide and about three inches long.
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16
Pick up one piece of dough and press it around a bamboo meat skewer about the diameter of an umbrella spoke.
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17
This is most successful if done quickly and not too carefully, so that dough fits tightly round skewer with an overlapping, visible seam.
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18
Slide skewer out of pasta and set pasta aside on a plate.
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19
Repeat to use remaining dough.
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20
Pieces should be irregular in size and shape.
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21
Bring a large pot of lightly salted water to a boil.
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22
If desired, return baking sheet of tomatoes to a 300-degree oven just to reheat.
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23
Add strozzapreti to pot and cook until tender, slightly chewy and no longer raw in center.
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24
This is best done by tasting after strozzapreti float to surface; be careful not to under- or overcook.
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25
Drain cooked pasta and pour into a large bowl; immediately add tomatoes.
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26
Toss quickly and serve hot.
