Advertisement
Easy
Published 1989
Knead the black pepper and aniseeds into the dough before letting it rise.
Separate the finished dough into 12 equal-size small balls. Roll each ball of dough with the side of the hand to obtain a 10-inch-long piece of dough tapered at both ends. Meanwhile turn the water down to a simmer and add the salt.
Bend the two ends of each dough stick toward each other into a slightly ov