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Maria and Carlo make this pasta dish about once a week! Triiddi pasta from Rofrano are easy to make and the garlic, pepper and chilli dressing takes minutes. For the pasta: 300g chestnut flour, with 250g plain/all purpose/0 flour, 500g semola rimacinata, 400ml water. 5 garlic cloves, 12 dried red peppers, 1 fresh red chilli (or more if you like), handful of parsley. If you cannot find chestnut flour, use barley, farro or emmer wheat flour instead. Chestnut flour is a bit sweet so these swaps wil