• >
  • Recipes
  • >
  • Wheat Noodles with Anchovy Sauce: Bigoli en Salsa

Wheat Noodles with Anchovy Sauce: Bigoli en Salsa

Photo: Wheat Noodles with Anchovy Sauce: Bigoli en Salsa

TOTAL TIME: 50 min
Prep: 30 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

BIGOLI NOODLES RECIPE:
  • 1/2 cup warm milk, with 2 tablespoons butter melted in
  • 1 recipe bigoli noodles, recipe follows
  • 6 tablespoons extra-virgin olive oil
  • 8 salted anchovies, filleted and soaked in milk for 2 hours
  • 1 medium Spanish onion, finely chopped
  • 2 bunches Italian parsley, finely chopped to yield 1/2 cup
      • recipe tools

        • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Bring 6 quarts water to boil and add 2 tablespoons salt.

      Place the noodles in boiling water, and allow 8 to 9 minutes to cook. In a 12 to 14-inch saute pan, place the oil, anchovies, and onion over medium heat and cook. Stir often to break up the anchovies until a paste is formed, about 8 to 10 minutes. Drain the pasta and toss into the pan. Add the parsley, toss over high heat 1 minute and place on a plate. Serve immediately.

      To make the dough: Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and milk mixture. Using a fork, beat together the eggs and milk mixture and begin to incorporate the flour starting with the inner rim of the well.

      As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated.

      Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits. Discard these bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

      To shape the Bigoli: Knead dough until smooth and tight, and let rest 20 minutes. Note: Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta. Cut the dough into 6 pieces, and run each piece through a meat grinder set to the smallest extrusion size. As the pasta exits, cut it into 12-inch pieces and immediately dust with flour. Lay out onto a cookie sheet dusted with cornmeal, being careful to keep the strands separate. Finish all 6 pieces the same way.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      or Sign Up to Review

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Road Trip with G. Garvin
      Road Trip with G. Garvin Host: G. Garvin

      Get Cooking Channel on your TV.

      Learn How