To mix maize and flour together in an enough wide bowl, to prepare pasta. In a second moment to beat the egg, the clear one and at least 3 spoons of water. We form a fountain with the flours and we pour above it the mixture of egg. To continue to mix incorporating the flours.When we have finished we add oil of olive and we mix it to the pasta to hand. We stretch the doughin the table sprinkled of flour. If pasta resulted hard, we have to add some teaspoon of water, otherwise if itresulted sticky to the touch, to add some flour to make it more soft. We continue to knead at least 15 minutes, we wind in the transparent film pasta and we leave it to rest for at least 10 minutes. To sprinkle the table with some cornstarch.We remove the film and we stretch pasta for having a puff pastryof 60 x 23 centimetersof rectangular form. We cut in diagonal manner forming some strips wide about 1 cms. We heat the oil to middle fire to prepare the sauce, we add garlic, minced red peperoncini, we cook the all mixing until the garlic doesn't become blond (at least 5 minutes). To unite salt and green guinea pepper, we cook still for 5 minutes. We add to mixingthe tomato the vinegar and the butter and we continue to cook at least others 2 minutes. We put on the fire 3 liters water with ½ spoon of salt. When it reaches the ebullition we put pasta too, and we cover the pot. To still cook 5 minutes after water has started boilinganother time. Drain the pasta putting it in a frying pan together with the sauce. Before serving to mix well.