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1
Bring 6 quarts water to boil and add 2 tablespoons salt.
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2
Place the noodles in boiling water, and allow 8 to 9 minutes to cook.
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3
In a 12 to 14-inch saute pan, place the oil, anchovies, and onion over medium heat and cook.
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4
Stir often to break up the anchovies until a paste is formed, about 8 to 10 minutes.
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5
Drain the pasta and toss into the pan.
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6
Add the parsley, toss over high heat 1 minute and place on a plate.
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7
Serve immediately.
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8
To make the dough: Make a mound of the flour in the center of a large wooden cutting board.
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9
Make a well in the middle of the flour and add the eggs and milk mixture.
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10
Using a fork, beat together the eggs and milk mixture and begin to incorporate the flour starting with the inner rim of the well.
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11
As you expand the well, keep pushing the flour up to retain the well shape.
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12
Do not worry that this initial phase looks messy.
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13
The dough will come together when half of the flour is incorporated.
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14
Start kneading the dough with both hands, using the palms of your hands.
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15
Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits.
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16
Discard these bits.
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17
Lightly flour the board and continue kneading for 3 more minutes.
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18
The dough should be elastic and a little sticky.
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19
Continue to knead for another 3 minutes, remembering to dust your board when necessary.
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20
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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21
To shape the Bigoli: Knead dough until smooth and tight, and let rest 20 minutes.
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22
Note: Do not skip the kneading or resting portion of this recipe.
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23
They are essential for a light pasta.
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24
Cut the dough into 6 pieces, and run each piece through a meat grinder set to the smallest extrusion size.
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25
As the pasta exits, cut it into 12-inch pieces and immediately dust with flour.
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26
Lay out onto a cookie sheet dusted with cornmeal, being careful to keep the strands separate.
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27
Finish all 6 pieces the same way.
