Preparation Instructions

Put the flour on a pasta board. Arrange in a mound and make a well. Add lukewarm water. Start kneading the dough and continue until you get a ball of smooth and elastic dough. Roll a piece of dough into a rope 1 cm thick and cut into 2 cm long sticks. Make the minuich: place one piece of dough under a thin knitting needle and with both hands give the needle a quick twirl so the dough flattens and wraps itself around the needle. Slide the minuich from the needle and place them on a cotton kitchen towel with some flour. Cook the minuich in a large pot of salted boiling water until al dente. Drain thoroughly. Transfer to a big serving dish and serve with a lamb ragu, a pork ragu, or a tomato sauce. Sprinkle with grated pecorino.