Mix the flours together, and form into a well. Pour the water and 1 tbsp of oil into this, and use a fork to gradually bring it together into a dough.

Form into a ball using your hands, and then knead vigorously for 10 minutes. If the dough sticks to your hands or the kneading surface, add 1-2 teaspoons of flour at a time; if it is too dry, add water in similar amounts.

Transfer to an airtight container, and leave to rest for 30 minutes, away from heat or direct sunlight.

To form into casarecce, separate the dough into 7-8 pieces. Working with one piece at a time, roll into long thin sausages, of around 1cm in diameter. Return what is not being used to the airtight container.

Cut into approximately 5cm lengths. Using a narrow dowel or knitting needle, and aligning it horizontally to each piece of pasta, roll from one long side to another. Apply gentle downwards pressure as you go, so that the dough rolls slightly up and around the dowel.