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Place semolina, flour and salt into bowl and whisk to combine. Add oil, egg, and 2 tablespoons water and mix with fork to break up egg and wet dry ingredients. Add just enough water to form into a ball. Knead ball a few minutes then let rest 10 minutes.
Roll out in pasta machine to approximately 1/8-inch-thick and cut into fettuccine. Cook pasta in rolling salted boiling water for a few minutes. Drain well and toss with sauce.
Place Fustini’s Robust Single Varietal EVOO in large skillet over moderate heat and add garlic. Cook garlic 1 minute making sure not to burn. Add capers and continue cooking another minute. Add wine and cook until the alcohol smell is gone - 5 minutes. Add tomatoes and cook until they break down - 20 minutes. Toss with cooked pasta and serve immediately with some finely grated Parmesan cheese.
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