Pasta Grannies discover no-cook 'trapanese' sauce and heritage wheat pasta!

Pasta alla trapanese is a simple, fast and flavoursome dish from Sicily which relies on fresh and flavoursome tomatoes. And Lucia and Pino show us how to take it to the next level of wonderful by grinding wheat for their flour before making their bucatini pasta.
The dressing is simplicity itself:
1 kilo of the most flavoursome tomatoes you can find. Prick with a pointed knife and blanch them in boiling water for 3O seconds. The skin will start to come away. Remove all of the skin and the seeds. Keep the flesh and the juice.
Peel and mince as many fresh garlic cloves as you like, say 3.
5 sprigs of basil, leaves stripped and shredded.
1 teaspoon of non iodised crystal salt
Mix all of the above together.
30g grated pecorino cheese for serving
Allow 90-100g bucatini or similar pasta per person (you can use dried, but try and buy a good quality brand).

Pino's flour mill does not have its own website, but more information (in Italian) can be found here: https://www.siciliafan.it/il-mulino-f...
To stay at Emanuela's farm, check out her Instagram account: @Masseriaacquedipalermo
With many thanks to everyone for their help.