Best Venetian Whole Wheat Spaghetti In Anchovy Sauce Recipes

HOMEMADE BIGOLI PASTA RECIPE - (3.3/5)

Steps:

• To mix the dough in the food processor, put the flour (all purpose and whole wheat, if using) and salt in the work bowl and process briefly to blend. Drop the butter into ½ cup warm milk; stir to melt the butter, then mix in the milk and beaten eggs. Start the food processor running, then pour in the liquids through the feed tube. Process for 30 to 40 seconds until a dough forms and gathers on the blade, leaving the sides and bottom of the bowl clean. The dough should be soft but not sticky. If it is dry and crumbly, add a bit more milk and process. Turn the dough out of the bowl and knead into a smooth ball. Wrap the dough in plastic and let it rest at room temperature for a half hour before extruding the dough. If you have a torchio, fit it with the large-hole bigoli die. With a pasta extruding machine or attachment-or a meat grinder-use a disk with ¼-inch holes or as close to that size as you have. If using a meat grinder or attachment be sure to remove the rotary cutting before extruding the dough. Put the dough through a home pasta extruder and cut the strands of pasta into 8-inch lengths as they emerge. Immediately dust them with flour and lay them flat, not touching, on a floured tray or baking sheet. Keep covered with a floured towel until you cook them. (You can freeze the strands on the sheet pan, then wrap them together in plastic wrap, in portions for cooking. Keep in a plastic container to protect from breakage. Cook without thawing.)

VENETIAN WHOLE-WHEAT SPAGHETTI IN ANCHOVY SAUCE

Steps:

• 1 Pour the oil into a skillet large enough to hold all of the pasta. Add the onions and cook over medium heat until the onions are golden, about 10 minutes. Add the wine and cook, stirring frequently, until the onions are soft but not browned, about 15 minutes more. 2 Drain the anchovies, reserving the oil. Add the anchovies to the skillet and stir. Cook 10 minutes more, stirring often, until the anchovies dissolve. 3 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well, gently pushing the pasta down until it is completely covered with water. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 4 Add the pasta to the pan with the sauce, and toss together 1 minute over high heat, adding a little of the water if needed. Drizzle with some of the reserved anchovy oil if desired, and top with freshly ground pepper. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.