The traditional recipe was without eggs, that we give however is with eggs and is the recipe that is used during some festivals that take place in Canneto Sabino.
600 grams of flour, 4 eggs, a spoon of Extra Virgin Olive Oil, water, salt q.s.
For the dressing:
500 grams of peeled tomatoes or fresh tomatoes sauce, 150 grams of small black olives, 1 tablespoon extra virgin olive oil, 1 clove of garlic, a handful of parsley, salt q.s.
In a large skillet put oil and garlic and make it brown, then add the tomatoes and cook a few minutes. Add the olives, salt and if you like a pinch of red pepper. Fregnacce water and flour according to the original recipe should be made and immediately eaten hot.
Mix the flour with the water, add a pinch of salt; after kneading well and got a soft ball, flatten with a rolling pin until you get a not too thin sheet. Roll the pastry and cut from right to left with irregular cross sections. Cook in salted water. Drain the pasta and pass it in a pan for creaming, serve adding the chopped parsley.