Pasta alla mugnaia with eggplant and capsicum sauce

Make a well in the semolina and add the water a little at a time, starting with about 100 ml, mixing as it firms up, until it forms a smooth dough.

Rest the dough about half an hour.

Cut into small balls, mould each compact, make a hole in the middle, then press and stretch it into a long thick 'snake', joining any breaks; or roll it like gnocchi. Thickness to taste.

Do not cut the pasta; cook it whole.

Bring a large pot of water to a boil, add a tablespoon of rock salt and cook the pasta about 20 minutes.

Put sauce in the bowl, then pasta and pecorino or parmesan, more sauce, more pasta and cheese, and mix until every piece is coated.

Plate and finish with a little ricotta salata.