Ingredients Generally whole-wheat flour made from durum wheat, but sometimes soft-wheat flour, water, and salt, and often duck or hen eggs.
How Made The flour is sifted onto a wooden board and kneaded with water and a pinch of salt until a very hard and uniform dough forms, then the dough is allowed to rest. It is cut into pieces and fed into a torchio da bigoli. As the handle is turned, long, thick spaghettoni come out the bottom. These strands are cut to a length of about 12 inches (30 cm) and boiled in plenty of salted water.
