Ingredients Wheat flour and water, and today also eggs. The old-style filling includes chicken innards, odori, and peach pits; the modern filling combines mixed meats, salami, amaretti, odori, and grated cheese.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with water until a smooth, firm dough forms. After resting, the dough is rolled out into a thin sheet, from which disks about 2ยฝ inches (6 cm) in diameter are cut. Filling is placed in the center of each disk, and the disk is folded into a half-moon. The edges are pressed with the tines of a fork, then pinched at intervals around the seam to create a decorative motif. The cadunsei are gently boiled in plenty of salted water.
