Bigoli in salsa (2)
Instructions
Make the fountain with the flour in the Middle rompervi the eggs; knead the butter; spread the mixture and wipe the bigoli al torchio getting.
Melt the chopped onions in a pan with oil, add the anchovy fillets and private clean of bones; jump salty drained pasta al dente, adding at the end the chopped fresh parsley.
Ingredients and dosing for 4 persons
- 1 scallion
- 100 g of salted anchovies
- 200 g of flour
- 2 eggs
- 20 g of butter
- Chopped fresh parsley
- Olive oil
- Salt