15 minutes

flour mix for pasta or durum wheat flour), 1 cup
a pinch of fine sea salt
Lukewarm water
olive oil, 1/2 tbsp
browned butter or regular unsalted butter, 1/2 tablespoon
1 small garlic clove
A pinch of red pepper flakes
Chiffonade of a few leaves of fresh mint (I used orange mint)


Create a well with the flour to which you have added salt. Pour 1/3 cup (80 ml) of water into the well. With a fork, draw flour from the sides of the well into the center, stirring well with water. Trade the fork with your fingertips. Draw the flour until you get a firm dough. Add extra water as needed (I add a teaspoon), and knead until you have a smooth, firm dough.
Roll the dough into a thick sphere, then cut it into 5-6 pieces and shape each one into a roll about 3/8 inch in diameter (see Note below). Cut each roll into approximately 1 1/4-inch long pieces, then use the three middle fingers to drag each small piece of dough towards you. This movement thins the pasta and gives it a shell-like shape that will also have your fingerprints.
Bring a pot of water to a boil. Add some coarse salt, stir and then add the pasta. Bring water back to boiling. Since the pasta cooks quickly, meanwhile prepare the sauce. Put oil and browned butter in a small frying pan and warm up on gentle heat. Add garlic and cook until it goldens lightly . Turn off the heat and add pepper flakes.Pasta should be ready.
Cooking time takess generally a few minutes. Pasta is ready when it comes to the surface. Taste it to make sure (if needed, keep the pasta where it is until cooked). When the pasta is ready, turn off the heat, pour a glass of cold water in the pot, stir and then drain the pasta. Add pasta to the pan and sprinkle some mint on it. Toss to coat, adjust salt if needed, then serve immediately.

Thanks to: Briciole