Bigoli with sardines

For the pasta

• 500 g plain flour
• 5 eggs

Prepare a fairly firm dough with the flour and eggs, adding as much water as necessary, and adjusting with extra flour if the dough gets too wet. Use a bigolaro press to form large spaghetti with a rough surface that will hold the sauce.

Thinly slice the onion and sauté in a frying pan with oil until soft. Clean the salt from the sardines, chop and add to the onions. Continue cooking, s