It's a love story this week! Do watch... 'Marracones di ungra' is another pasta shape special to Sardinia. It means fingernail pasta, and the 'punched hole' cheese grater is particularly good at creating puncture marks or dimples in the pasta. Watch your fingers! The pasta uses 300g semola rimacinata, 1 egg and around 100ml of water. The sauce is 400ml passata, onion, garlic, basil, parsley olive oil, salt and sugar to taste (don't fry the onion and garlic). And goats cheese.
I have a soft spot for this episode. When Livia and I heard of the pasta we rushed off to Villagrande Strisali to find out more. Pepe Nero, the shopkeeper on hearing of our interest, banged on Barbara and Mario's door and said 'these people want to film you!' and they invited us into their home, made us welcome. And agreed. So thank you to everyone for being so spontaneous and hospitable!