Preparation

1. Combine flour, salt and warm water in a bowl. Mix until a dough forms.
2. Knead dough onto a work surface, folding the dough over on itself until the dough becomes springy.
3. Cover in a bowl and let rest for 30 minutes.
4. Divide dough into 4 pieces and roll each piece into a long rope. (1-inch diameter)
5. Cut 1-inch pieces along the rope and using two fingers, drag dough down onto the rolling surface with semolina flour.
6. Remove to a tray or towel dusted with semolina and reserve.
7. In a saucepan over medium - high heat, add olive oil, garlic cloves, red chilis, and chili flakes. Cook until garlic starts to brown.
8. Gently squeeze the tomatoes to break them up. Add tomatoes, basil stem, and Calabrian chilis to the pot and bring to a simmer.
9. Reduce heat to low and let cook for 15 - 20 minutes.
10. Bring a pot of salted water to a boil and cook pasta until it floats.
11. Finish the pasta in the sauce with lemon zest and juice, parsley, and Pecorino cheese. Taste for seasoning.