591. Pasta di Farina Gialla II

Cornmeal Pastry II

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

These pastries are much more refined than the preceding ones.

Ingredients

  • 200 grams (about 7 ounces) of cornmeal
  • 100 grams (about 3-½

Method

If you find the dough to be too firm as you are kneading it, soften it with a drop of water. Roll it out with a rolling pin until it’s the thickness of a coin. Cut the dough into small disks as in recipe 634, because these pastries can also be served with tea. To give them a nicer look, you can score them with the tines of a fork or with a grater.