Bigoli con le Sardelle

Bigoli is like thick spaghetti – it’s made using a special device called a torchio, a hand-cranked extruder. Duck eggs are traditionally used in the dough, but as most people don’t have an extruder (or easy access to duck eggs), I’ve developed this eggless dough that’s not as firm and crumbly, so it’s easier to roll by hand. The toasted breadcrumbs aren’t traditional, but I think they really lift this dish to another level.