Gogges

Pasta

1. Add the flour into the bowl of a stand mixer and attach the dough hook.
2. Start at low speed then gradually pour in the water and mix, while increasing the speed
3. When the dough is wrapped around the dough hook, the dough is ready.
4. Stop the stand mixer to test the dough with the fingers: if it is sticky, add a little flour.
5. Cover the dough with a cloth and let it rest for an hour at room temperature.
6. Cut the dough into small pieces and form long rolls only a little thicker than a finger.
7. Cut the rolls into several pieces, about 1 inch (2,5 cm) wide.
8. Press on them with the index and middle fingers to flatten them and move the fingers so that the dough goes all around, forming a dough in the shape of an elongated shell. Place them on a well floured surface.
9. At this point in the recipe, either cook them or let them dry.

Cooking

1. Heat a large amount of salted water in a large saucepan.
2. Add the pasta and cook for 25 minutes, stirring regularly so that they do not stick to the bottom of the pan.
3. Turn off the heat and let them sit in the boiling water for 5 more minutes.
4. Drain the pasta.
5. Heat 4 tablespoons of olive oil or 4 tablespoons (50 g) of butter (or more, depending on taste) in a large, deep skillet over medium heat.
6. Add the cheeses and stir until they turn golden, making sure they do not burn.
7. Finally add the pasta, pepper and mix well and serve hot.