Bigoli in Salsa di Cipolle e Acciughe

“This is a Venetian speciality, and is very easy to make. In the Veneto, people still make the special pasta by hand with the help of a little implement- a toreólo – which has a chamber through which the pasta is pushed. This produces a thick spaghetti with a 4mm diameter and no hole. The alternative is bucatini, which is the same size, but has a little hole inside.”