Mix the flour and water together on a work surface, preferably a large wooden pasta board, and once they’re blended form a ball and keep the ball covered with a dish towel.
Allow the dough to sit for a half an hour or so and then begin forming your ferretti.
There are two ways that you can shape the ferretti: you can take a piece of dough and roll it into it a long, and thin log.
Cut off 2 inch pieces, and gently roll the ferretto across each piece of dough. The piece of dough will flatten out and wrap itself around the ferretto.
Slip it off and continue until you have made ferretti from all the dough.
The second way to make ferretti eggless pasta Is to take a piece of dough in your hands and rub it together until the dough is long and thin.
Next use the ferretto to shape the ferretti.
Let them sit for a while to dry while you make a sauce, and this can be anything that strikes your fancy.
As this is a typical pasta from the Calabria, Puglia and Basilicata regions of Italy, I like to use a typical sauce from the area: ‘Ndruppeche.