Ingredients Durum-wheat flour, water, and lard.
How Made The flour is sifted onto a wooden board, kneaded long and vigorously with lukewarm water and melted lard, and left to rest. It is then rolled into a sheet, cut into irregular shapes with a toothed wheel (s’arrodanza), and hung over a thin reed to air dry. The pasta is usually boiled in abundant salted water or in broth.
Also Known As Sas lisanzas.
How Served As pastasciutta, generally with a ragĂą of mixed meats, usually pork, mutton, and veal; also traditionally cooked in lamb broth.
