Ingredients Durum-wheat flour, water, and salt.
How Made The flour is sifted onto a wooden board and kneaded for a long time with water and a pinch of salt. When the dough is firm and smooth, it is rubbed with oil and left to rest. It is then rolled into a sheet about 1/16 inch (2 mm) thick, which is wrapped around a rolling pin and cut lengthwise into two strips, each about 1ยฝ inches (4 cm) wide, depending on the diameter of the rolling pin. One strip is placed on top of the other, and together they are cut on the bias into lozenges. The pasta is boiled in plenty of salted water.
