Basically, you’re making wriggly worms. Repeat until all the dough is used. Cook them straight away, or store them spaced apart lengthways on a heavily floured tray, covered with clingfilm, and refrigerate for no more than 24 hours. Bring a large pan of water to the boil and add a pinch of salt. Heat the sunflower oil and garlic in a small frying pan on a low-medium heat. Stir continuously until the garlic starts to change to a golden colour – this will happen rapidly so you need to act quickly. As soon as the garlic turns pale yellow, strain it through a metal sieve into a heatproof bowl. Shake off any excess oil and spread the garlic out on kitchen paper to cool down.