- Mix all the ingredients in a glass bowl – you may use a fork to help in the process.
- Once mixed, place the dough on the bench with a little bit of flour to avoid it sticking to the bench.
- Work the dough for about 10mins until it feels light and elastic.
- Place the dough back into the bowl, cover it and let it rest for a few minutes.
- Place the dough in the torchio hand press pasta maker
(If you don't have it, try doing the same thing with the potato masher - the holes are slightly smaller than those of the traditional press and the bigoli may be shorter).
- The bigoli should be 3-4mm thick and 20-25cm long
- Pass the bigoli in a little bit of flour to stop them from sticking to each other
- Place the bigoli on a pasta drying rack or on a tray - try to avoid placing on top of each other
- Cut the guanciale in 1cm thick slices and then in small cubes of 0.5cm (1x0.5cm)
- Drizzle some oil on pan and heat up
- Add the guanciale to the oil and cook at low heat for 7-8min or until the fat has become transparent and the meat has become crunchy
- Add the chilly tomato sauce to the guanciale and bring to boil. Once boiling, continue cooking the sauce at low heat until it has reached your preferred consistency
- Place water in large pot and bring to boil
- Once boiling, add 1-2 small handfuls of rock salt
- Add the bigoli and cook for 5 min or as recommended by the package
- Drain bigoli
- Add bigoli to the sauce (make sure it is still warm) and mix throughout
Serve with parmesan or pecorino on top