Curly Sue wrote:

> I use it just like regular pasta. Any sauce that I've tried (tomato,
> pesto, etc.) worked nicely.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

I love it cold with a good olive oil and lemon juice dressing, finely
minced onions, some Greek Seasoning and maybe a hint of sherry vinegar
or a hint of dijon mustard,
Hot I like a thick, strong tomato sauce, but a heavily garlic primavera
is good too. Then there is baked in mac and cheese, and....well. I will
have to say I like it in every thing but the most tenderfoot of
marinaras. For that I like a white angel-hair pasta. Also, a tricolor
for a minced broc, minced olive, chunked onion minced raw cauliflower
pasta with a roasted walnut oil and champange vin dressing.

I'm trying to shift my consumption toward whole grains. What kind of
sauces would be best with whole wheat spaghetti or flat noodles
(linguini, etc.)? What would best take advantage of the taste and
texture of whole wheat pasta?

Grazie

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

"Louis Cohen" > wrote in message
...
> I'm trying to shift my consumption toward whole grains. What kind of
> sauces would be best with whole wheat spaghetti or flat noodles (linguini,
> etc.)? What would best take advantage of the taste and texture of whole
> wheat pasta?
>
> Grazie

I've been wondering the same thing. I'm leaning toward a dark flavor, like a
heavily reduced mushroom sauce. Haven't finalized the dream yet, though.

On Mon, 07 Nov 2005 17:42:33 -0800, Louis Cohen
> wrote:

>I'm trying to shift my consumption toward whole grains. What kind of
>sauces would be best with whole wheat spaghetti or flat noodles
>(linguini, etc.)? What would best take advantage of the taste and
>texture of whole wheat pasta?
>
>Grazie

I use it just like regular pasta. Any sauce that I've tried (tomato,
pesto, etc.) worked nicely.

Sue(tm)
Lead me not into temptation... I can find it myself!

Louis Cohen wrote:

> I'm trying to shift my consumption toward whole grains. What kind of
> sauces would be best with whole wheat spaghetti or flat noodles
> (linguini, etc.)? What would best take advantage of the taste and
> texture of whole wheat pasta?
>
> Grazie
>

he "Rodale's Basic Naturl Foods Cookbook" recomends a whole wheat pasta
and the following sauces are given recipes for.

Basic tomato sauce

Tomatoe beef sauce

Alredo sauce

Blue cheese and almond sauce

Chicken liver and tomato sauce

Classic cream and egg sauce

Tangy cream and egg sauce

Fennel sauce

Fish sauce with lemon, parsely and tomato

Tomato, zucchini, pepper and fennel sauce

Marinara sauce

Pesto sauce

Red and green tomato sauce with yellow peppers

Red clam sauce

Ricotta nut sauce

Tuna sauce

Walnut cream sauce

White clam sauce

White fish sauce

Zucchini sauce
---
JL

kalanamak wrote:

> Curly Sue wrote:
>
> > I use it just like regular pasta. Any sauce that I've tried
> (tomato,
> > pesto, etc.) worked nicely.
> >
> > Sue(tm)
> > Lead me not into temptation... I can find it myself!
>
> I love it cold with a good olive oil and lemon juice dressing, finely
> minced onions, some Greek Seasoning and maybe a hint of sherry vinegar
>
> or a hint of dijon mustard,

.....mmmmmmm....toss in some feta cheese and invite me over....

> Hot I like a thick, strong tomato sauce, but a heavily garlic
> primavera
> is good too. Then there is baked in mac and cheese, and....well. I
> will
> have to say I like it in every thing but the most tenderfoot of
> marinaras. For that I like a white angel-hair pasta. Also, a tricolor
> for a minced broc, minced olive, chunked onion minced raw cauliflower
> pasta with a roasted walnut oil and champange vin dressing.

A "puttanesca" sauce is a favourite around here but don't believe the
recipes that tell you to use canned 'tuna fish', buy some imported
Italian salt packed anchovy.

Linguine with braised garlic?
-----------------------------------

1 tsp. olive oil

1/4 cup slivered garlic

1 pound fresh pasta

3 tbs. chicken broth

1 cup freshly grated parmesan

a few drops of 100 year old balsamic (ok, a less expensive balsamic with
a bit of brown sugar added)

salt and freshly ground black pepper

1 cup finely minced fresh Italian parsley

In a medium skillet, heat the oil over medium heat.. Add the garlic and
lower the heat to a simmer. Cook the garlic, covered, for 5 minutes.
Remove the cover and continue to cook the garlic just until it begins to
brown lightly, 6 - 8 minutes. Do not let the garlic become too brown or
burnt.

Meanwhile, cook the pasta, drain and place in a large heated serving
bowl. Add the chicken broth, braised garlic and parmesan, and toss.
Add the vinegar and salt and pepper to taste. Sprinkle with minced
parsley and serve immediately.
-------------------

Pasta with black olives
----------------------------

1 tsp.; canola oil

4 cloves of garlic, peeled and crushed

21 pounds fresh button mushrooms, cleaned and sliced

3/4 cup imported nicoise olives in brine, pitted and chopped

1/4 cup of brine from olives

12 ounces pasta (penne is recommended)

1/8 tsp. freshly ground black pepper

2/3 cup minced fresh Italian parsley

In a large skillet, heat the oil over medium heat. Add the garlic and
sauté for 2 minutes. Add the mushrooms and cook for 2 - 3 minutes,
stirring frequently. Reduce the heat to low, cover and cook for 7 - 10
minutes or until the mushrooms are cooked and have released their
liquids. Stir in the olives and olive brine, and cook for 3 minutes/
COver and keep warm over very low heat.

Meanwhile, bring a large pot of water to a boil. Stir in the pasta and
cook until tender but firm (al dente). Drain immediately.

Stir the cooked pasta into the mushroom and olive sauce, add the
parsley, and heat through. GRind plenty of black pepper over the pasta
and serve immediately.
---
J(obviously a pasta fanatic)L

On Tue, 08 Nov 2005 03:05:26 GMT, Joseph Littleshoes
> wrote:

>Louis Cohen wrote:
>
>> I'm trying to shift my consumption toward whole grains. What kind of
>> sauces would be best with whole wheat spaghetti or flat noodles
>> (linguini, etc.)? What would best take advantage of the taste and
>> texture of whole wheat pasta?
>>
>> Grazie
>>
>
>he "Rodale's Basic Naturl Foods Cookbook" recomends a whole wheat pasta
>and the following sauces are given recipes for.

That's a great book and I don't use it as much as I should.

Sue(tm)
Lead me not into temptation... I can find it myself!

And finally, one of my own inventions, though probly someone else has
done something similar.

Cut some lean bacon into 1/2 inch squares and cook till done, remove
from pan, pour off all but 1 or 2 tbs. of bacon fat and then sauté
shredded cabbage & left over pasta in the bacon fat till it is nicely
done and soft & the pasta lightly brownedf, season with soy sauce. If
you want to get extra good and a bit fancier, mix equal parts of soy
sauce, sake, and sesame oil to dress the pasta & cabbage with.

I can eat this cold with as much enjoyment as hot. And its a great base
for using up any leftover veggies, peas, carrots, cauliflower, broccoli
etc. etc.
---
JL

"Curly Sue" > ha scritto nel messaggio
...
> On Tue, 08 Nov 2005 03:05:26 GMT, Joseph Littleshoes
> > wrote:
>
>>Louis Cohen wrote:
>>
>>> I'm trying to shift my consumption toward whole grains. What kind of
>>> sauces would be best with whole wheat spaghetti or flat noodles
>>> (linguini, etc.)? What would best take advantage of the taste and
>>> texture of whole wheat pasta?
>>>
>>> Grazie
>>>
>>
>>he "Rodale's Basic Naturl Foods Cookbook" recomends a whole wheat pasta
>>and the following sauces are given recipes for.
>
> That's a great book and I don't use it as much as I should.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

I always eat my whole grain pasta only with raw olive oil and some fresh
parsley. Only like this you can appreciate the good smell and taste of this
kinf of pasta.
In place of fresh parsley I often use a mix of dried herbs and peppers I buy
in supermarket and called "Mix for spaghetti".
If you want to use tomatoes, I suggest to use them raw: cut in small pieces,
speedly cooked in a pan with some oil, garlic and basil.
Another way I like is to season it with some raw olive oil and a dry mix of:
parsley, hot chili pepper and garlic.
I find that dried herbs are better then the fresh one over this kind of
pasta. I like it very much! Get a try! Then you will tell me!
Cheers
Pandora

Louis Cohen wrote:
> I'm trying to shift my consumption toward whole grains. What kind of
> sauces would be best with whole wheat spaghetti or flat noodles
> (linguini, etc.)? What would best take advantage of the taste and
> texture of whole wheat pasta?
>
> Grazie
>

i love it with mushrooms. I also have a big batch of pesto made with
walnuts, and am looking forward to trying it with whole wheat pasta.
Then I intend to try it with chicken livers, and I think some sort of
lamb thing could work, too. Or a ratatouille featuring lots of thyme
and/or rosemary and garlic. And roast veggies.

Joseph Littleshoes wrote:

> And finally, one of my own inventions, though probly someone else has
> done something similar.
>
> Cut some lean bacon into 1/2 inch squares and cook till done, remove
> from pan, pour off all but 1 or 2 tbs. of bacon fat and then sauté
> shredded cabbage & left over pasta in the bacon fat till it is nicely
> done and soft & the pasta lightly brownedf, season with soy sauce. If
> you want to get extra good and a bit fancier, mix equal parts of soy
> sauce, sake, and sesame oil to dress the pasta & cabbage with.
>
> I can eat this cold with as much enjoyment as hot. And its a great base
> for using up any leftover veggies, peas, carrots, cauliflower, broccoli
> etc. etc.
> ---
> JL
>
That sounds very very good.

Louis Cohen wrote:
> I'm trying to shift my consumption toward whole grains. What kind of
> sauces would be best with whole wheat spaghetti or flat noodles
> (linguini, etc.)? What would best take advantage of the taste and
> texture of whole wheat pasta?
>
> Grazie

Actually *Ah so!*

Whole grain noodles go best ah so oriental... think lo mein.

Chicken Lo Mein

1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoons garlic powder
1/2 teaspoon ground ginger
1 pound boneless, skinless chicken breasts, cut in thin strips
2 tablespoons vegetable oil
1 1/2 cups small broccoli flowerets (fresh or frozen)
1 large onion, cut into wedges
1/2 small red bell pepper, cut in thin strips
1/2 small yellow bell pepper, cut in thin strips
8 ounces fresh mushrooms, sliced
1 cup cold water
2 tablespoons cornstarch
1 teaspoon chicken base or bouillon
1/2 pound spaghetti or linguine, cooked
In a medium bowl, combine first five ingredients. Add chicken, cover,
and marinate 1 to 24 hours in refrigerator.
In a wok or large, deep skillet, heat 2 tablespoons oil. Add chicken
mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers, and
mushrooms. Stir-fry until tender.
In a small bowl, blend water, cornstarch, and bouillon. Stir into
chicken and cook until thickened. Add cooked spaghetti; toss until
thoroughly mixed. Serve immediately.
---

Sheldon

In article >,
Louis Cohen > wrote:

> I'm trying to shift my consumption toward whole grains. What kind of
> sauces would be best with whole wheat spaghetti or flat noodles
> (linguini, etc.)? What would best take advantage of the taste and
> texture of whole wheat pasta?
>
> Grazie

Butter. :-/
Good luck with it. I find the ww spaghetti rather unpalatable, so I mix
it about half and half with regular pasta. The ww egg noodles I
have,though, are fabulous. They're thin and about 1/4" wide. Great.
From my food co-op, purchased in bulk.
--
http://www.jamlady.eboard.com, updated 11-7-05 with the first story
about our trip to San Francisco for Nephew Pat's wedding last weekend.

jake wrote:

> Joseph Littleshoes wrote:
>
> > And finally, one of my own inventions, though probly someone else
> has
> > done something similar.
> >
> > Cut some lean bacon into 1/2 inch squares and cook till done, remove
>
> > from pan, pour off all but 1 or 2 tbs. of bacon fat and then sauté
> > shredded cabbage & left over pasta in the bacon fat till it is
> nicely
> > done and soft & the pasta lightly brownedf, season with soy sauce.
> If
> > you want to get extra good and a bit fancier, mix equal parts of soy
>
> > sauce, sake, and sesame oil to dress the pasta & cabbage with.
> >
> > I can eat this cold with as much enjoyment as hot. And its a great
> base
> > for using up any leftover veggies, peas, carrots, cauliflower,
> broccoli
> > etc. etc.
> > ---
> > JL
> >
> That sounds very very good.

Cabbage is a wonderful cooking ingredient, i put it in my stocks & meat
loaf, i make several variations of stuffed cabbage one of which is a
boiled meat loaf wrapped in cabbage leaves. I often make collcannon, a
few months ago i had some collcannon at a restaurant in the city and
they put a big dollop of goat cheese on top, i now do the same thing.

I often have left over pasta, usually spaghetti, so frying it up is a
quick meal.

That combination of equal parts of sesame oil, sake and soy sauce is a
great thing to keep around, it can be used to stir fry with, as a sauce,
a dipping sauce or marinade, and is especially good with pork, though it
goes very well with beef and chicken and seafood. It has a specific
Japanese name that i have forgotten and i have heard it described as a
'signature taste' of old Japan. A quick stir fry of some veggies and
day old rice with a bit of this sauce is enough to satisfy me.
---
JL

kalanamak wrote:
> Curly Sue wrote:
>
>> I use it just like regular pasta. Any sauce that I've tried (tomato,
>> pesto, etc.) worked nicely.
>>
>> Sue(tm)
>> Lead me not into temptation... I can find it myself!
>
>
> I love it cold with a good olive oil and lemon juice dressing, finely
> minced onions, some Greek Seasoning and maybe a hint of sherry vinegar
> or a hint of dijon mustard,
> Hot I like a thick, strong tomato sauce, but a heavily garlic primavera
> is good too. Then there is baked in mac and cheese, and....well. I will
> have to say I like it in every thing but the most tenderfoot of
> marinaras. For that I like a white angel-hair pasta. Also, a tricolor
> for a minced broc, minced olive, chunked onion minced raw cauliflower
> pasta with a roasted walnut oil and champange vin dressing.
Cold sounds good, like soba.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Joseph Littleshoes wrote:
> Louis Cohen wrote:
>
>
>>I'm trying to shift my consumption toward whole grains. What kind of
>>sauces would be best with whole wheat spaghetti or flat noodles
>>(linguini, etc.)? What would best take advantage of the taste and
>>texture of whole wheat pasta?
>>
>>Grazie
>>
>
>
> he "Rodale's Basic Naturl Foods Cookbook" recomends a whole wheat pasta
> and the following sauces are given recipes for.
>
> Basic tomato sauce
>
> Tomatoe beef sauce
>
> Alredo sauce
>
> Blue cheese and almond sauce
>
> Chicken liver and tomato sauce
>
> Classic cream and egg sauce
>
> Tangy cream and egg sauce
>
> Fennel sauce
>
> Fish sauce with lemon, parsely and tomato
>
> Tomato, zucchini, pepper and fennel sauce
>
> Marinara sauce
>
> Pesto sauce
>
> Red and green tomato sauce with yellow peppers
>
> Red clam sauce
>
> Ricotta nut sauce
>
> Tuna sauce
>
> Walnut cream sauce
>
> White clam sauce
>
> White fish sauce
>
> Zucchini sauce
> ---
> JL
>
You could eat it with any kind of pasta sauce, but I'm looking for ways
to make the most of the whole wheat flavor and texture. Most of these,
I think, would be better on regular pasta.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Pandora wrote:
> "Curly Sue" > ha scritto nel messaggio
> ...
>
>>On Tue, 08 Nov 2005 03:05:26 GMT, Joseph Littleshoes
> wrote:
>>
>>
>>>Louis Cohen wrote:
>>>
>>>
>>>>I'm trying to shift my consumption toward whole grains. What kind of
>>>>sauces would be best with whole wheat spaghetti or flat noodles
>>>>(linguini, etc.)? What would best take advantage of the taste and
>>>>texture of whole wheat pasta?
>>>>
>>>>Grazie
>>>>
>>>
>>>he "Rodale's Basic Naturl Foods Cookbook" recomends a whole wheat pasta
>>>and the following sauces are given recipes for.
>>
>>That's a great book and I don't use it as much as I should.
>>
>>Sue(tm)
>>Lead me not into temptation... I can find it myself!
>
>
> I always eat my whole grain pasta only with raw olive oil and some fresh
> parsley. Only like this you can appreciate the good smell and taste of this
> kinf of pasta.
> In place of fresh parsley I often use a mix of dried herbs and peppers I buy
> in supermarket and called "Mix for spaghetti".
> If you want to use tomatoes, I suggest to use them raw: cut in small pieces,
> speedly cooked in a pan with some oil, garlic and basil.
> Another way I like is to season it with some raw olive oil and a dry mix of:
> parsley, hot chili pepper and garlic.
> I find that dried herbs are better then the fresh one over this kind of
> pasta. I like it very much! Get a try! Then you will tell me!
> Cheers
> Pandora
>
>
I like your ideas. Is that how you serve bigoli?

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Louis Cohen wrote:

> Joseph Littleshoes wrote:
> > Louis Cohen wrote:
> >
> >
> >>I'm trying to shift my consumption toward whole grains. What kind
> of
> >>sauces would be best with whole wheat spaghetti or flat noodles
> >>(linguini, etc.)? What would best take advantage of the taste and
> >>texture of whole wheat pasta?
> >>
> >>Grazie
> >>
> >
> >
> > he "Rodale's Basic Naturl Foods Cookbook" recomends a whole wheat
> pasta
> > and the following sauces are given recipes for.
> >
> > Basic tomato sauce
> >
> > Tomatoe beef sauce
> >
> > Alredo sauce
> >
> > Blue cheese and almond sauce
> >
> > Chicken liver and tomato sauce
> >
> > Classic cream and egg sauce
> >
> > Tangy cream and egg sauce
> >
> > Fennel sauce
> >
> > Fish sauce with lemon, parsely and tomato
> >
> > Tomato, zucchini, pepper and fennel sauce
> >
> > Marinara sauce
> >
> > Pesto sauce
> >
> > Red and green tomato sauce with yellow peppers
> >
> > Red clam sauce
> >
> > Ricotta nut sauce
> >
> > Tuna sauce
> >
> > Walnut cream sauce
> >
> > White clam sauce
> >
> > White fish sauce
> >
> > Zucchini sauce
> > ---
> > JL
> >
> You could eat it with any kind of pasta sauce, but I'm looking for
> ways
> to make the most of the whole wheat flavor and texture. Most of
> these,
> I think, would be better on regular pasta.

I really do not understand the desire to taste almost exclusively the
flavour of the noodle, using whole wheat flour is more nutritious and as
tasty as durum wheat or semolina to make the pasta with, even fresh
spinach or herbal pasta is good with many of these sauces and the taste
and texture of the fresh pasta is not really lost on them.

IF the taste of the fresh pasta is all that important than a bit of
herbs and butter would seem sufficient. Or any of the simple Asian
preparations for noodles in a light sauce. Perhaps just stir fried with
a bit of sesame oil, garlic and chopped green onion or lemon grass.

I have often served fresh noodles with just butter and grated cheese as
a side dish.

But IMO a well made durham, whole wheat or semolina pasta can stand up
to the most complex sauces and its flavour complement or accent the
sauce. I find this especially so with the various sea food sauces, clam
sauce for example, but i also make a spicy Italian sausage and tomato
sauce seasoned with fennel that goes very nice with the this type of
pasta.
---
JL

>
>
> --
>
> ================================================== =============
> Regards
>
> Louis Cohen
>
> "Yes, yes, I will desalinate you, you grande morue!"
>
> Émile Zola, Assommoir 1877

"Louis Cohen" > ha scritto nel messaggio
news
> Pandora wrote:
>> "Curly Sue" > ha scritto nel messaggio
>> ...
>>
>>>On Tue, 08 Nov 2005 03:05:26 GMT, Joseph Littleshoes
> wrote:
>>>
>>>
>>>>Louis Cohen wrote:
>>>>
>>>>
>>>>>I'm trying to shift my consumption toward whole grains. What kind of
>>>>>sauces would be best with whole wheat spaghetti or flat noodles
>>>>>(linguini, etc.)? What would best take advantage of the taste and
>>>>>texture of whole wheat pasta?
>>>>>
>>>>>Grazie
>>>>>
>>>>
>>>>he "Rodale's Basic Naturl Foods Cookbook" recomends a whole wheat pasta
>>>>and the following sauces are given recipes for.
>>>
>>>That's a great book and I don't use it as much as I should.
>>>
>>>Sue(tm)
>>>Lead me not into temptation... I can find it myself!
>>
>>
>> I always eat my whole grain pasta only with raw olive oil and some fresh
>> parsley. Only like this you can appreciate the good smell and taste of
>> this kinf of pasta.
>> In place of fresh parsley I often use a mix of dried herbs and peppers I
>> buy in supermarket and called "Mix for spaghetti".
>> If you want to use tomatoes, I suggest to use them raw: cut in small
>> pieces, speedly cooked in a pan with some oil, garlic and basil.
>> Another way I like is to season it with some raw olive oil and a dry mix
>> of: parsley, hot chili pepper and garlic.
>> I find that dried herbs are better then the fresh one over this kind of
>> pasta. I like it very much! Get a try! Then you will tell me!
>> Cheers
>> Pandora
> I like your ideas. Is that how you serve bigoli?

Thank you. Generally bigoli (big spaghetti) aren't whole grain, so I season
them with other kinds of sauce. For example I often make (I don't know if it
exist because I have invented) the"Salsa rosè" (Rosè sauce). Oil, slice of
onions, little pieces of bacon.
Brown all these things, then you add raw tomato sauce, thyme, white pepper,
salt and few sugar (1 tsp). Cook for 15 minutes (til the sauce is ready).
When is ready, put inside a cup of cream and mix. season your bigoli with
this sauce. You will taste the paradise: GNAMMMMMMMMMMMM!!!!!!! And your
guests too!!!

Cheers
Pandora

Louis Cohen > wrote:

> I like your ideas. Is that how you serve bigoli?

Bigoli made with any kind of wheat, whole or otherwise, are "false"
bigoli, as the book by the Accademia Italiana della Cucina calls them,
even though they are now very common. They are little different from
spaghetti and aren't worth seeking out just because of a different name.
Real, traditional bigoli, as still produced in Veneto, are made with
buckwheat flour. They *are* worth seeking out. Here is a very well
known and very nice recipe for bigoli in salsa, a traditional Veneto
dish. The recipe is from _The Food of Venice_ by Luigi Veronelli.
Personally, I would dispense with the anchovy garnish, as it would make
the anchovy taste overwhelming. The dish itself is very subtly
flavoured, given good quality anchovies. There are very good ones to be
found here and they are already deboned. Of course the recipe can also
be made with store-bought bigoli. One could also use store-bought
anchovy paste, but it would have to be very good indeed to work well.

Victor

Bigoli in Salsa
Buckwheat Pasta with Anchovies

Bigoli are fresh buckwheat pasta with a wonderful, earthy flavour. They
match well with simple sauces like this one.

Bigoli
1 lb 2 oz (500 g) buckwheat flour
3 tablespoons butter, softened, cut into pieces
2 eggs
Pinch salt
Milk for moistening dough

Sauce
1/3 cup (80 g) extra-virgin olive oil
2 large onions, thinly sliced
8-10 salt-preserved anchovies, rinsed, deboned, and ground with a
little warm water to a paste
Salt and freshly ground black pepper
Leaves of 1 sprig parsley, minced

Garnish
2 salt-preserved anchovies, rinsed, deboned, and filleted

To prepare the bigoli, on a wooden cutting board or pasta board, shape
the buckwheat flour into a well. Place the butter, eggs, and a pinch of
salt in the centre of the well. Lightly beat the butter, eggs, and salt
with your fingers. Gradually pull in flour from the inside of the well
and mix into the egg mixture. Add as much milk as needed to make a
thoroughly combined dough that is on the firm side. Form the dough into
a ball and allow it to rest for 30 minutes.

Clean off your work surface. Return the dough to the work surface and
knead it for a few minutes until malleable. Pass it through a
bigoli-making tool, or use a regular pasta machine. As the bigoli are
made, spread them out on a lightly floured cloth. Allow the pasta to
rest.

In a skillet, heat the oil. Add the onions and sauté very slowly until
golden. Add the anchovy paste and stir to combine, season to taste with
salt and pepper and cook for a further minute or two.

Meanwhile, bring a large pot of lightly salted water to a boil. Add the
bigoli, stir with a long-handled fork, and cook until done. Drain and
transfer to the skillet. Warm gently, toss with the anchovy sauce.
Transfer to a large warm serving bowl, sprinkle on the parsley and
garnish with the reserved anchovy fillets. Serve immediately.
Serves 6.