Preparation Time: 30 minutes
Cooking Time: 15 minutes
Resting Time: 30 minutes for the dough
Difficulty: Medium
Servings: For 2 people

Ingredients:

For the Bigoli:

• Durum wheat semolina, 90 g
• Durum wheat flour, 140 g
• Water, 125 ml

For the Sauce:

• White onions, 200 g
• Delicius Anchovy fillets in olive oil 90 g, 6 fillets
• Salt, to taste

Tips:

You can add toasted breadcrumbs as a final garnish to give a crunchy touch.

Procedure:

1. In a bowl, combine all the ingredients for the dough and knead vigorously to obtain a homogeneous dough. Cover with plastic wrap or a clean cloth and let it rest for 30 minutes.
2. After the resting time, roll out the dough to a thickness of about 3 mm and use the appropriate rolling pin to form the bigoli. Separate the bigoli well with the help of a metal dough scraper or a knife. Let the pasta dry, dusting with plenty of semolina.
3. Slice the onions very finely and then soften them in a pan with oil and a pinch of salt over very low heat until they are so soft they almost dissolve. If necessary, add a little water during cooking so they never dry out too much.
4. Add the anchovies and let them melt, always adding a little pasta cooking water if necessary.
5. Cook the bigoli in salted boiling water for 7 minutes, then drain directly into the pan with the sauce and mix, adding a little pasta cooking water to adjust the creaminess of the onion and anchovy sauce.

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