595. Cenci

“Rags”

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 240 grams (about 8-½ ounces) of flour
  • 20 grams (about ⅔ of an <

Method

Use these ingredients to make a rather firm dough, working it thoroughly with your hands. Let it rest a little, flour it, and wrap it in a cloth. If the dough comes out too tender for you to handle it, add some more flour. Roll out into a sheet the thickness of a coin, and, using a pastry cutter with a scalloped edge, cut into strips about as wide as your palm and two or three fingers long. Mak