INGREDIENTS

• 1 kg of whole wheat flour, twice-ground variety
• 4 tablespoons olive oil
• 1 pinch of salt, water to taste

METHOD

Make a well in the flour, stir in the salt, oil and water and knead until the dough is smooth and homogeneous. Cut the pasta into small vermicelli and use the buso – formerly a kind of iron rod (now a small wooden stick is also used) – to roll the dough against the palm of your hand to form long fusilli, being careful not to press too hard.

Let the pasta dry on a flat surface, then cook it in boiling water and season to taste.