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Pour the granite on the work surfaceAdd a pinch of salt and the olive oil. Gradually add the warm water and knead the dough vigorously until it forms a smooth, compact, and homogeneous mass. Check the consistency when the dough no longer has any dry patches and holds its shape without becoming liquid or sticky.

Take the dough and, using a small tube, cut it into very thin spaghetti. Proceed gently to obtain the most uniform strands possible: the even cross-section will promote even cooking in the broth. Arrange the pasta without overlapping, and check that the strands remain distinct, intact, and free of lumps.

Place the spaghetti in a dry, ventilated area. Let it rest until the surface is dry to the touch and the strands hold their shape without sticking together. Avoid humid environments, which will make the pasta more fragile and difficult to transfer to the broth.

Pour the mutton broth into a large pot and bring to a gentle boil. Keep the liquid warm and steady, without boiling violently: the broth should rise to the surface with light, continuous bubbles, which is essential for accommodating the pasta without breaking it.

Add the very thin spaghetti to the broth and cook, keeping it at a gentle simmer. Continue cooking for fifteen minutes, checking to ensure the pasta remains submerged and the liquid doesn't boil over. When finished, the spaghetti should be cooked through and the broth should be hot, but not boiling.

After fifteen minutes, add the desired amount of sour cream cheese to the broth. Stir gently to distribute it without breaking the pasta, and continue cooking until the cheese is incorporated into the hot liquid. Serve the dish piping hot, as soon as it reaches a uniform consistency.