Bigoli in Salsa

Preparation:

Preparation: Make a fountain with the flour, break the eggs in the middle; mix by adding the softened butter; spread the mixture and pass it through the press to obtain bigoli. Melt the chopped spring onion in a pan with oil, add the cleaned and boned anchovy fillets; toss in the al dente drained savory pasta, adding the chopped fresh parsley at the end.