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Cajubi

Pasta corta

Appears in
Encyclopedia of Pasta

By Oretta Zanini de Vita

Published 2009

  • About

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 โ…œ inch (1 cm) in diameter, and the ropes are cut into pieces about โ… 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.

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