Ingredients for 4 people.

For the bigoli:

• 4 eggs
• Water
• Flour, as needed

For the sauce:

• 100 g large salted sardines
  1 small onion
  Extra virgin olive oil, as needed

Prepare the Bigoli: Make a dough by combining eggs with enough flour and a bit of water until smooth and elastic. Roll out the dough and cut into thick spaghetti-like strands, or use a bigolaro press if available.

Prepare the Sauce: Soak the salted sardines to remove excess salt, then clean and chop them. In a pan, heat a small amount of olive oil, add the finely chopped onion, and sauté until soft and translucent. Add the sardines, breaking them up as they cook until they form a paste-like consistency.

Combine and Serve: Cook the bigoli in boiling salted water until al dente, then drain and toss them with the sardine-onion sauce.

Recommended Wine: Lambrusco Mantovano DOC, with no alternatives.