For the pasta:
200g of Buckwheat Flour
100g of 00 flour
1 yolk (extra)
Add a little water to your hands. Knead together until well combined, for about 5 mintues. Wrap in a tea towel and let it rest for half an hour.
Push through the bigoli machine to make the fresh pasta. If you don't have a bigoli machine, use whole wheat pasta or spaghetti.
For the sauce:
Half large onion
50g of tinned anchovies (in olive oil), chopped
Handful of chopped parsley
100ml white wine
Chop the onions finely, as fine as possible. Cook the onions in a little olive oil, on low heat for approx 15 minutes until almost falling apart.
Add the chopped anchovies to the onions and crush with the back of a fork. Add the white wine and cook for 5 minutes. Add the cooked pasta to the sauce for 2 minutes. Finally add the chopped parsley, mix in and serve.