Taccozze, Tacconi, Pizzelle, Manilli de Sea

These are all types of flat pasta made by hand from a dough of flour and water which is widely used in many parts of Italy. From Marche, Campania and Umbria comes taccozze or tacconi, which are 4 cm (1½ inch) squares of very thin sfoglia. The dressing varies from a meat ragù or tomato sauce to the juices from the roasting pan. Very similar but larger 6 x 7 cm (2½ x 2¾ inch) rectangles called pizzelle are found in Puglia. The dough for these is made with salted water and durum semolina.