Combine the sourdough starter and water in a bowl. Stir to loosen the starter. Add the rest of the ingredients and stir until it forms a shaggy ball. Transfer to a lightly floured work surface and knead until smooth, about 10 minutes. Place in a clean bowl, cover with plastic and let rise at room temperature for 6-8 hours.
Cut off a piece of dough, keeping the rest covered so it doesn't dry out. Roll into a long rope, about 1/2-inch thick. Cut into 1/2-inch pieces.
Take a piece and gently roll it between the palms of your hand until you have a cylinder, about 2 1/2 to 3 inches long with tapered, pointed ends. Repeat witht the remaining dough.
For the sauce, I sauteed a good amount of minced garlic and chile flakes in olive oil and then added some fresh, diced tomato. While the sauce is simmering drop the pasta into a pot of simmering, salted water. The cercamariti will float to the top quickly. Scoop them out and toss in the garlic-chile sauce. Serve.