For the pasta
125 g flour
125 g semolina
130 g cold water
1 tbsp olive oil
For the ragu
600 g peeled tomatoes
2 cloves garlic
Sift the flour and the semolina.
Form a mound with a hollow in the centre, slowly add the water, and work together.
Add the oil and continue to knead until dough is smooth and soft, form into a ball, and cover with clingfilm.
Leave for 10-15 minutes.
Quarter the tomatoes.
Heat oil in a pan and brown the garlic.
Remove from pan and add the tomatoes.
Add salt and pepper to taste, and cook for 30 minutes over a low heat.
Towards the end, put a large pot of water on to boil.
Roll out the dough, flour lightly, roll up into a cylinder, and slice across to form small spaghetti-like coils.
Flour lightly, place in boiling water, and cook for a few minutes.
Drain and add to sauce.
Toss for a few minutes in the pan, stir through plenty of fresh chopped parsley, and serve hot.