- all-purpose flour
Prepare the dough using many potatoes and very little flour, the ratio is 3-4 potatoes per 1.1 lb of flour. Prepare some small sticks of pasta and cut them into pieces of about 0.8 inches with a knife.
Take each of these and run them along a fork coated in flour with the thumb to give them the typical shape. Once they are ready, leave to rest covered by a dish towel.
Prepare the sauce with oil, onion and dried mushrooms, finely chopped.
Brown a little and then add a tablespoon of tomato paste diluted in warm water or, if you wish, in half a glass of red wine. Add a little stock and cook very slowly, stirring from time to time.
Toss the “bacialli”into boiling salted water and as soon as they float to the surface, they are ready.
Drain them with the aid of a slotted spoon and dress on the serving plate alternating sauce and “bacialli”.
To taste, round off with a dusting of Parmesan.