Macaroun bi toum

Mix the flour with half the salt, pour in 200 ml of cold water and knead into a soft, elastic dough; if it's sticky, add a little more flour.

Divide the dough into 4 parts, roll each into a thin rope and cut into pieces 3–5 cm long. Press each piece against the back of a fork or grater to form small ridged dumplings, dust with flour and set aside for 15 minutes.

For the sauce, crush the peeled garlic with the remaining salt and black pepper in a mortar until it forms a paste. Gradually work in the lemon juice and olive oil until you have a smooth emulsion.

Bring 2 L of water to a boil in a large pot, add the remaining salt and drop the dough pieces in batches so they don't stick together.

Cook over high heat until the pieces float to the surface, then reduce the heat to medium-low and simmer for about 10 more minutes, until the pasta is tender.

Remove the pasta with a slotted spoon, reserving 50 ml of the cooking water, and transfer to a large bowl. Pour in the garlic sauce and the reserved cooking water, and toss gently; if desired, warm through for 1–2 minutes in a dry skillet until lightly browned in spots.

Let the dish rest for 5 minutes and serve hot or at room temperature.