Follow the instructions for my semolina pasta dough here and rest for at least 1 hour.

Once rested, cut 1/8 sized piece from the dough (keep the rest covered so it doesn’t dry out).

Roll this out into a long and thin rope, about 1cm in width.

Cut the rope into 6cm pieces.

Using a wooden kebab skewer or a ferro if you have one, place the skewer just shy of centre length ways on a piece of the dough and press it down.

Using your dominant hand, press the top part of the palm over base of the dough and roll it a few times to cover the skewer so the dough is now fully wrapped around.

Switch to the fingers on both hands and roll the dough from the centre outwards a few times to lengthen the dough and ensure an even surface. Be mindful not to apply too much pressure otherwise the pasta will stick to the skewer.

Gently twist/slide the pasta off the skewer and set aside on a clean tea towel to dry slightly while you work through the rest of the dough.

You can watch a video of me making this shape here.

Bring a pan of water to a rolling boil and salt generously.

Heat the olive oil in a sauté pan and add the sliced garlic and fermented chilli.

Allow that to cook gently over a low heat for 5 minutes, before adding the capers, tomato paste and cherry tomatoes – sauté for another couple of minutes until the tomatoes start to blister.

Pour in the wine and the pipis and continue cooking for several minutes until the pipis have opened – discard any that don’t open.

While the pipis are cooking, start cooking the maccheroni – they will only take 2-3 minutes if cooking from fresh.

Once the pasta is al dente, scoop out of the water with a slotted spoon and add directly into the sauce (take some of that pasta water with it!!) along with a handful of chopped parsley.

Toss and stir to marry. Serve immediately.