Procedure
Wash and clean the “strigoli” taking the tips and leaves (not the stems), take a large pan, put the crushed garlic, chili (better if fresh) and extra virgin olive oil, fry lightly, then throw the “strigoli” in the pan, cover and add occasionally, a little hot water cooking, better if already salted. They’ll need a half-hour on fire not too high. Meanwhile mix the two eggs, the two tablespoons of oil and 250 ml of water, place the flour on the pastry board, like a volcano and slowly pour in the liquid part in the center of the flour cone and create the dough.
Roll with a rolling pin, and you will obtain a thick pastry, my mom used to say "Thick with a rolling pin and a fine knife". Create the “ciriole” from the dough – a type of pasta similar to spaghetti.
For the egg cream you can use a minipimer (blender) with blades: put two yolks in a cup, I recommend room temperature, pour the oil, salt and whip.
Cook the “ciriole” in plenty of salted water for 4/5 minutes, when they come to the surface they’re ready, drain and pour into the pan of the “strigoli”, turn off the fire and sautè. After 30 seconds add a coffee spoon of egg cream for each person, sauté again but this time over a low heat. Serve with a nice pepper rub.