Fusi

Instructions

1. Mix the flour and salt on the work surface, make a well, and break the eggs into the center with the oil and lukewarm water.
2. Knead for 8 to 10 minutes until you have a smooth, elastic dough. Wrap it and let it rest for 30 minutes.
3. Roll the dough into a thin strip about 2 mm thick, then cut rectangles about 3 cm wide.
4. Wrap each rectangle around a thin stick or wooden skewer, pressing firmly, then gently slide out the stick to form a tube.
5. Let the fusi dry for a few minutes on a clean cloth while you prepare the sauce.
6. Fry the diced bacon and sliced onion in a pan until golden, then lower the heat and add the cream.
7. Plunge the fusi into a large pot of boiling salted water and cook for 3 to 4 minutes, until they rise to the surface.
8. Drain, toss with the butter and sauce, then sprinkle with grated cheese, nutmeg and pepper. Serve immediately.