Fusilli alla Molisana

Begin by making the pasta dough. Place the semolina in a bowl and slowly pour in the water. Use a fork to bring the dough together

Once the dough has come together, tip out onto a lightly-floured surface and knead for 7–8 minutes until the dough is firm and springs back when you push your thumb into it. Wrap in cling film and leave to rest for at least 1 hour in the fridge

To make the tomato sauce, heat a splash of oil in the pan and fry the onion with the chilli flakes until soft

Add the the tomatoes and simmer for about 15 minutes until the sauce has slightly thickened. Season with salt and pepper and set aside

When the pasta dough has rested, lightly dust a work surface with semolina flour and roll the dough out to 2–3mm thick (you may want to divide the dough and work in batches). Slice into 6mm wide strips, then cut into 5cm pieces

Take one of the strips and place a skewer horizontally over the bottom left corner. Roll the skewer away from you and the pasta will curl around the skewer into a spiral shape. Carefully slide the shape off the end of the skewer and place on a wire rack to dry out. Repeat until you have used up all of the dough

Cook the pasta for 4–5 minutes in salted boiling water and reheat the sauce. Drain the pasta and mix through the sauce. Serve with an extra sprinkle of chilli flakes