Discover Lidia's bread dough pasta called pincinelle! | Pasta Grannies

This is a great use of any leftover bread or pizza dough, or if you have a sourdough starter and want ideas for using the discard. Or make it from scratch, like Lidia does. Pincinelle are typical of Marche.
1kg plain flour or a mixture of flours like wholemeal, farro, emmer, spelt.
25g fresh yeast
Approximately 600ml water

For the tomato sauce:
100ml extra virgin olive oil, 1 kilo of fresh tomatoes, 10g basil leaves, one onion, salt and sugar. Add everything to a pan and simmer until the onion is cooked. Add water if necessary. Blitz to smooth. I usually make it with the addition of a carrot and a bay leaf. Remove the bay leaf before blitzing.

The hermitage is called Eremo di Santa Maria di Valdisasso, near Fabriano.