Transfer to a cold wide dish to cool it quickly. Allow to cool a little then blitz, not entirely to a smooth puree, just enough to ensure there are no big lumps remaining. Add the torn bread, stir and continue cooking for a few minutes further until the bread has soaked up the majority of the sauce. Sauté the onion and garlic in the olive oil until soft and translucent, then add the tomato puree and tinned tomatoes, season well, and simmer for about 10-15 minutes.Wrap it in cling film, or simply up-end the bowl you used to mix it over the top of it to cover it, and let it rest on the side at room temperature for at least 1 hour, whilst you make the filling.Depending on the humidity and your ingredients, you may need to add a touch more flour or water to achieve this consistency, but do so in very small increments, as it’s easy to over-correct.

Use your hands now to knead the dough really vigorously for about 5 minutes, until it’s really smooth and firm to the touch – it should be quite stiff, not at all sticky. To make the dough, mix the flour, semolina and salt together in a bowl and whisk to combine, then use a fork (or a dough hook in a mixer if not making it by hand) to mix in the oil and water, bringing it together to a shaggy dough.

Reach halloween on papas pastaria