Homemade wholemeal bigoli with pestōm

Easy homemade pasta, a little work but rewarding. Pestōm is uncased salami mixture, making rich, strongly flavoured sauce for pasta or gnocchi. This old recipe includes butter, replaceable with oil, and whites, which those intolerant can replace with water.
INGREDIENTS FOR 4 PEOPLE
BIGOLI
400 g wholemeal flour (or 200 g wholemeal and 200 g '00')
2 egg whites
20 g butter, or extra virgin olive oil
Lukewarm water as needed, about 150 ml
Salt
PESTŌM SAUCE
400 g pestōm
1 carrot
1 onion
1 celery stalk
1 tablespoon tomato purée or sauce
20 g butter, or extra virgin olive oil
1/2 glass white wine
1 bay leaf
Grated Grana Padano
Salt, pepper
I make a well in flour, add salt, egg white and melted butter or oil.
I start incorporating them into the flour with a fork, gradually adding water.
I knead by hand with gradual water additions.
I work about ten minutes, stretching and folding until smooth, elastic, firm and not sticky.
I form a ball, wrap and rest at room temperature half an hour.
I roll rested dough into a long rectangle about 2 mm thick.
I cut strips about 1 cm wide with a knife or cutter.
Do not flour the surface or rolling is difficult. Silicone is ideal. I lightly roll each strip with both hands into thick spaghetti.
I put all on parchment on a tray and dust lightly with flour.
SAUCE
I finely chop vegetables.
I sauté in oil and butter until lightly coloured.
I add crumbled salami mixture.
I deglaze with white wine.
I dissolve tomato purée in a glass water, add to sauce, adjust salt and pepper and add bay.
I cover and cook on lowest heat an hour, adding water if needed.
I boil salted water, add bigoli and cook for 1 minute after floating.
I drain into sauce with a ladle, gently mix and add grated cheese.
The dough also makes cavatelli or Sardinian gnocchetti.