Danny Devito's Family Pasta

Place the durum wheat flour (400 g) in a large bowl, make a well in the centre and gradually stir in water (200 ml) with a fork until combined. Switch to your hands and knead for minutes (10), or until pliable and smooth, but not sticky (adding a little extra flour if needed). Cover and rest for 30 minutes. Start 10m timer

Divide the dough into quarters (approximately 50 g chunks), then roll each chunk into a long snake and cut into inch (1) nuggets (about cm (2.5)). Roll each piece into a mini sausage, and then, using three fingers, press down firmly and drag the dough towards you to make three clear indentations, with pointed ends. Set aside each piece of pasta on a flour dusted tray.

Blanch the ripe tomatoes (1 kg) in a large pan of boiling water for seconds (45). Carefully remove with a slotted spoon to a bowl of [ice water], then peel and discard the skins, and roughly chop.

Peel and finely slice garlic (4 cloves) and place in a large non-stick frying pan with olive oil (3 tbsp). Place over a medium heat and cook until fragrant but not coloured.

Add the chopped [ripe tomatoes], bring to a simmer and leave to cook for minutes (45), or until reduced and delicious. Season to perfection with sea salt (1 tsp) and black pepper (0.5 tsp). Start 45m timer

For the pangrattato, halve and deseed the red chillies (2 dried) and place in a non-stick frying pan on a medium heat with olive oil (3 tbsp). Cook for minutes (5), or until softened, then remove to a chopping board and finely chop. Start 5m timer

Peel and finely chop the remaining garlic (2 cloves), then fry in the hot chilli oil for 2 minutes (1 to). Start 1m timer

Tip in the breadcrumbs (100 g) and fry for 2 minutes (1 to) more until golden and crisp, then add the chopped [dried red chillies] and stir to combine. Start 1m timer

Cook the pasta in a large pan of salted boiling water for minutes (3), or until al dente. Spoon the pasta into the sauce, adding a good splash of cooking water to loosen and a drizzle of extra virgin olive oil (2 tbsp). Start 3m timer

Divide the pasta between plates and top each with a generous handful of the pangrattato. Delicious served with a salad leaves (100 g) dressed with balsamic vinegar (2 tbsp).