Battolli

Ingredients Wheat flour, chestnut flour, water, and often a few eggs.

How Made The flours are sifted onto a wooden board, kneaded long and vigorously with water and sometimes eggs, and left to rest. It is rolled out with a rolling pin into a thickish sheet, which is cut into flat noodles about 1½ inches (4 cm) wide. The noodles are boiled in water or milk.

Also Known As No alternative names.

How Served As pastasciutta, traditionally with pesto alla genovese.

Where Found Liguria, especially the town of Uscio, in the province of Genoa.