Pour the flour on a counter and form a well in the center.
Add 1/2 cup plus 2 tablespoons of water and the salt to the
well, gather the flour into the center while not letting the
water escape; work together until smooth and homogenous; you
might need to add a little flour if the dough is too moist,
or a little water if it is too dry. Wrap in a cloth and let
rest for about an 1 hour on a wooden board.
Roll the dough out on a lightly floured counter until it is
1/16 " thick. Dust with semolina.
Fold the dough over itself; cut into 1/8"-wide pieces,
making long strands. Untangle the strands; dust with semolina
to prevent them from sticking.
In a frying pan large enough to hold the sauce and the cooked
pasta (wok type is good), heat the oil on medium heat.
Add the garlic and hot pepper and gently brown to light golden
Add the can of tomatoes, with the juice. Add salt to taste.
Cook uncovered over low heat, stirring occasionally, until
sauce becomes less liquid - the tomatoes are still separate
entities, but soft, about ½ hour.
Bring 6 quarts of salted
water to boil in a large pan, put the strangozzi - fresh pasta
cook quickly will take about 4 minutes so
test often to make sure that it is 'al dente'.
Cook, uncovered, stirring occasionally.
Drain the pasta; when well drained pour into the pan holding
your sauce. Mix well, serve in cooking vessel or pour out
into heated serving bowl.
Garnish with parsley and serve.