This is a fun pasta shape! Watch Irma slap and pull pasta dough to form a huge spaghetti hoop, several metres long. In Casperia, in northern Lazio, they're called stringozzi. It pops up again in southern Italy where it has other names, like döres in Basilicata. Irma dresses the pasta with a fresh tomato sauce.
For the stringozzi pasta: 150g semolina flour, 350g 00 flour, 1 egg, 2 tablespoons olive oil and 150ml water
For the sauce: 500g cherry tomatoes, glug of olive oil, 1 garlic clove, 150g pitted black olives, 1 tablespoon capers, 1 anchovy (optional), big handful of basil leaves, grated pecorino cheese to serve
Jennifer, incidentally, is the owner of the kitchen and friends with Irma. Check out: http://www.latorrettabandb.com
And if you would like to learn how to make this shape, contact www.granofarina.com