To start, arrange the flour in a classic heap on the working surface and pour an egg and a pinch of salt on it. Subsequently, start kneading by adding the water step by step, in order to obtain a dough with a quite hard and homogenous consistency.

Once obtained the desired dough, seal it completely in cling film and put it fridge for about 30 minutes.

After the time has passed, use the torchio or the pasta machine equipped with a special shape, in order to pass the pasta through it, obtaining thus the bigoli.

At this point, widen them, let them rest on a floured pastry board before cooking them in abundant salted water.

Now, prepare the sauce: clean the anchovies removing their head, bones and scales. Wash them, dry them with some absorbent paper and cut them into pieces.

Heat up some extra virgin olive oil and a garlic clove in pan. Remove the garlic clove, when it will start to sizzle. Then add the chopped anchovies, mix well, add some white wine and let cook, until the fish pieces turn into gravy.

In the meantime, boil the bigoli in salted water for 5-8 minutes.

Drain them and put them in the pan. Mix everything well for a minute and serve immediately.