Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

The story behind this delicious dish is that it was reserved for the occasions when the priest came to call Priests being notoriously either underfed or very greedy, they would tuck into this dish so voraciously that they would virtually choke themselves. There is another story which claims that the idea was to choke the priest!


  • 570 g ( lb) plain white flour
  • 200 g (7


Put the flour and semolina on the table top in a mound. Plunge your clenched fist into the mound, then add a pinch of salt and just enough warm water to allow you to begin kneading. (The emphasis here is on elbow grease rather than more liquid!)

Knead, roll and fold until you have a smooth and elastic dough, no softer than average bread dough – if anything somewhat stiffer. It will take