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Bigoli in salsa

Noodles with anchovies

From	Difficulty	Serves	Time
Veneto			1^h30'

Ingredients

FOR THE DOUGH

Wholemeal: 350 g. (12.40 oz.)
Hen eggs: 3
Butter: 30 g. (1 oz.)
Milk
Salt

FOR THE SAUCE

Sweet onions: 250 g. (8.80 oz.)
Fillets of anchovy: 50 g. (1.75 oz.)
Extra-virgin olive oil: 4 table spoons
Black whole pepper
Salt

Preparation

Heap the wholemeal on the rolling board, put the eggs on the middle, add the melted butter and a pich of salt; knead, adding some milk, if necessary, to have a firm dough.
After a little kneading, pass the dough through the special tool called bigolare (a kind of rudimentary hand press used in Veneto and in the Mantuan province); long thin strings of dough will be made, without holes, with granulous costincency and with the thickness of spaghetti.
If you don't have such a tool (not all of us live in Venice, right?), you can use a normal Pasta machine, even if the results aren't exactly the same.
When bigoli go out from the press, cut them in 30 cm. (1 ft.) long pieces with a floured knife.
Put them on the floured board, quite far from each other and let them drain for a while.
In the meanwhile, prepare the sauce: Thinly slice the onions and slightly brown them with 3 spoonfuls of olive oil, cover with some water, put the lid on and simmer until the onions will quite melt.
Now add the fillets of anchovy, squeezed with a fork, cook for some more minutes and then add some spoonful of raw oil and put out the fire.
Boil the noodles in plentiful salt water, drain underdone and season with the hot sauce.
Serve after a good grinding of pepper.

Another sauce can be made with fillets of anchovy lightly fried in oil, mashed with a fork and added with tomato sauce and minced parsley.
Also you can use a sauce of sardines made ligthly frying a garlic clove in oil and then adding 300 g. (10.60 oz.) of fresh sardines; after having put out the garlic clove, squeeze the sardines with a fork and complete the cooking avoiding the olive oil fry.

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