Ingredients Wheat flour, durum-wheat flour, water, and today eggs.
How Made The flours are sifted onto a wooden board and kneaded with water or with eggs until a firm, smooth dough forms. The dough is left to rest, then rolled out into sticks about ⅝ inch (1.5 cm) in diameter, which are in turn cut into ⅜-inch (1-cm) lengths. Each piece is rolled on a wooden board to make a sort of concave gnocchetto, and the finished pasta is boiled in abundant salted water.
Also Known As No alternative names.
How Served As pastasciutta, in general with a sauce of tuna, tomatoes, and herbs.
