Ingredients

Instructions

1. Make pasta acqua e farina with all-purpose flour, adding a pinch of salt and a tablespoon of extra virgin olive oil to the dough. If desired, add an egg (and reduce the starting amount of water by 4 tablespoons). You can also replace half the all-purpose flour with an equal amount of durum wheat flour.
2. When the dough has rested, pinch off walnut-sized pieces of dough and, using both hands, roll and stretch each piece into long, thick irregular spaghetti. If desired, pinch off less dough and make a shorter shape. Just try to make them as uniform as possible so they will cook evenly.