Maccarruna with sardines

PASTA
Place flour on pastry board and create a little mound, add some cold water and mix the flour until obtaining a hard dough. Allow dough to rest for 10 minutes and knead it by rounding it off and roll with the palm of your hand, then continue rolling it out with a rolling pin until the dough is flattened to a surface of 30-35 cm in diameter and 1 cm thick. Cut dough into 2-3 cm strips and cut again into smaller 1 cm strips. Use the buso (wooden skewer), press into 1 cm strip and roll until obtaining 5 cm maccaruna. Pull out buso from the maccaruna and gently place them on surface, preventing them from sticking together.

CONDIMENT
Clean and wash wild fennel and shallots, chop and brown in a pan with olive oil. Add the chopped sardines, chopped peeled tomatoes and salt, cook on a slow flame for about 10 minutes. Add pine nuts, raisins and continue cooking for an additional 5 minutes, add water if needed. Cook pasta in abundant salted water for 8 minutes, strain, add it to the pan with the condiment, mix for 2-3 minutes and serve.