en 
Characteristic dish of the province of Teramo, it is part of that culinary tradition called "poor cuisine". Curiosity: women who had just given birth used to have it.
Preparation
Put the flour on a surface, forming a fountain, add water and knead the dough until obtain a homogeneous consistency. Spread the mixture with a rolling pin to obtain a sheet of thickness of half a cm and cut into strips of about 5 cm length. Cook the pasta into boiling and salted water. Serve the pappicci seasoned with tomato sauce and grated pecorino cheese and, if you prefer, add some chili. Naturally the "pappicci" can be also served with legumes (beans, chickpeas or lentils).
Ingredients (for 6 people)
600 gr. of flour, 800 gr. of peeled tomatoes, grated pecorino cheese, hot pepper at will, salt to taste.
