Flour, water, a spoon of oil, salt. No eggs and no pasta machine. You roll each one under both palms and they come out different lengths, which is the point.
The breadcrumbs are last week's loaf, fried hard in oil with an anchovy melted into it. Half go on the pasta, half go on the table.
What goes wrong
Rolling them thin. They should be fat, closer to a pencil than a spaghetto, or they cook to nothing.
