Ingredients Durum-wheat flour, salt, and water.
How Made The flour is sifted onto a wooden board and kneaded for a long time with salt and water until a firm, smooth dough forms. After the dough has rested, covered, for a half hour, walnut-sized pieces are pinched from it. Each piece is rolled into a rope 4 to 5 inches (10 to 13 cm) long or longer. The rope is then laid on a ferretto and the ferretto is rolled on a wooden board to make a thick spaghettone with a hole down its length. The pasta is slid off the needle with a rap of the hand, and boiled in abundant salted water.
