50 grams of “double 00 flour” or all-purpose if you don’t have
50 grams semolina flour
2 egg yolks lightly beaten
1 teaspoon of EVOO
Dash of fine salt
¾ cup EVOO
8 garlic cloves, coarsely chopped
1 (28-ounce) can crushed tomatoes
¾ cup grated pecorino
¾ cup grated smoked mozzarella
¾ cup fresh ricotta
15 basil leaves, cut into slivers (several for garnish whole)
Kosher salt and freshly ground black pepper
To make the Tomato Sauce:
To make Homemade Paccheri:
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