Ingredients Durum-wheat and whole-wheat flours, salt, and water; often a bit of grano arso was added.
How Made The flours are sifted together on a wooden board and kneaded long and forcefully with a pinch of salt and water until a firm, smooth dough forms. It is left to rest, then pieces of dough are rolled with hands into ropes about ⅜ inch (1 cm) in diameter, and the ropes are cut into pieces about ⅝ inch (1.5 cm) long. The pieces are rolled on a ferretto, which is then slipped out, and the pasta is left to dry. The pasta is boiled in plenty of salted water or in broth.
