Knead all the ingredients for the dough well. Place in a bowl, cover with a cloth or plastic wrap. Poke small holes in the plastic wrap, because the dough should be able to breathe. Leave to rise at normal room temperature for 3-4 hours, or until the dough has doubled in size.

Now form approx. 5 mm thin rolls from the dough and cut into 5-10 cm long pieces. Cook the bigoli (pasta pieces) in plenty of salted water for 3-5 minutes, depending on their thickness. Strain and serve with tomato sauce and grated Pecorino. Pincinelle also taste great with fresh vegetables fried in olive oil, for example with green asparagus or with a summery Caprese sauce – as in the picture.