Wheat Noodles with Anchovy Sauce: Bigoli en Salsa

Name: Wheat Noodles with Anchovy Sauce: Bigoli en Salsa
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 eggs; 118 milliliters warm milk, with 2 tablespoons butter melted in; 6 Tbsps extra-virgin olive oil; 1 medium Spanish onion, finely chopped; 2 bunches Italian parsley, finely chopped to yield 1/2 cup; 8 salted anchovies, filleted and soaked in milk for 2 hours; 946 milliliters whole wheat flour, plus a little more for bench flour

Wheat Noodles with Anchovy Sauce: Bigoli en Salsan is a pescatarian main course. This recipe serves 4. One serving contains 694 calories, 24g of protein, and 29g of fat. It is a reasonably priced recipe for fans of Mexican food. A mixture of anchovies, onion, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the whole wheat flour you could follow this main course with the Oatmeal and Spiced Rum Raisin Cookies with Whole Wheat Flour as a dessert.

Instructions

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

Ingredients you will need

Water

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.

Ingredients you will need

Anchovies

Pasta

Onion

Water

Cooking Oil

Equipment you will use

Frying Pan

Drain the pasta and toss into the pan.

Ingredients you will need

Pasta

Equipment you will use

Frying Pan

Add the parsley, toss over high heat 1 minute and place on a plate.

Ingredients you will need

Parsley

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.

Ingredients you will need

Dough

All Purpose Flour

Egg

Milk

Equipment you will use

Cutting Board

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.

Ingredients you will need

Dough

All Purpose Flour

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.

Ingredients you will need

Dough

All Purpose Flour

Wrap

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.

Ingredients you will need

Dough

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.

Ingredients you will need

Dough

All Purpose Flour

Pasta

Meat

Equipment you will use

Meat Grinder

Lay out onto a cookie sheet dusted with cornmeal, being careful to keep the strands separate. Finish all 6 pieces the same way.

Ingredients you will need

Cornmeal

Equipment you will use

Baking Sheet

Equipment

Ingredients

Servings:

eggs 118milliliters

warm milk, with 2 tablespoons butter melted in 6Tbsps

extra-virgin olive oil 1medium

Spanish onion, finely chopped 2bunches

Italian parsley, finely chopped to yield 1/2 cup 8

salted anchovies, filleted and soaked in milk for 2 hours 946milliliters

whole wheat flour, plus a little more for bench flour

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Lemelson Meyer Vineyard Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 47 dollars per bottle.