Eastington@Paddington

from The Silver Spoon Pasta by Phaidon Press Editors and The Silver Spoon Kitchen (p168)

Very similar to the Bigoli in salsa from La Cucina Veneziana by Gino Santin. The differences being a 60% reduction in the anchovies, no capers, smaller onions, and the addition of parsley (which I don’t think added anything).

This was very good, but I prefer the Bigoli in Salsa version.

• Bigoli: 100g 00 flour and an organic egg
• EVOO, onion, parsley
• anchovies

Bigoli is a thicker version of spaghetti with an uneven surface