Ingredients Buckwheat and wheat flours, salt, eggs, water, and sometimes also a little butter.
How Made The flours are sifted together onto a wooden board and kneaded with salt, eggs, and water. The dough is left to rest, then rolled out with a rolling pin into a very thin sheet, and triangles about 2 inches (5 cm) on a side are cut from it. The pasta is boiled in salted water.
Also Known As Bleki, biechi, and maltagliati.
How Served Generally as pastasciutta, with butter and grated local cheese.
Where Found Friuli–Venezia Giulia, in particular Carnia (Prato Carnico, Treppo Carnico, and Ovaro) and the valleys of the Natisone.
