A great pasta dish for any occasion:
Karl-Heinz Boller: The story about this delicious dish is that it was only served when a priest came to visit. Since priests were supposedly either notoriously undernourished or very greedy, they would stuff themselves with this food so greedily that they almost choked on it!
Pile flour and wheat semolina on the tabletop. Press a bulge in the center, then add salt and enough warm water to knead a dough. (Use a tiny bit more force rather than adding more liquid!)
Knead, roll, and fold until you have a smooth, elastic dough that should be no softer than regular bread dough – better even a tiny bit firmer. This will take about 20 to half an hour. Cover the dough with a wet dishcloth and let it rest.
Place basil, tomatoes, parsley, celery, onion, oil, salt and pepper in a bowl, cover and simmer gently over low heat until the tomatoes break down. Cool, strain. Stir and keep warm until the sauce is needed.
Form finger-thick rolls of dough and cut into small pieces. Press in lightly with thumb and move back and forth on table. Bring a large saucepan of salted water to a boil, pour in the pasta and cook for two to three minutes. Remove the pasta as soon as it comes to the surface. Pour the warm tomato sauce over it.
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