Fregnacce alla reatina

Handmade flour-and-water pasta with tomato sauce

Preparation info

  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Ingredients

For the Fregnacce

  • 7 ounces (200 g) durum flour
  • salt

Method

To make the fregnacce: Knead the flour with a pinch of salt and ½ cup (120 ml) water to make a rather firm dough. Let it rest, covered, for 30 minutes. Roll out the dough into a sheet, not too thin,