Ingredients Durum-wheat flour and water. In the south, was also formerly made with flour milled from fava beans, and in Puglia, with grano arso. The pincinelle of Pesaro are made with a dough of flour, eggs, oil, and salt.
How Made The flour is sifted and kneaded with cold water, energetically and for a long time, until a firm, smooth dough forms. After it has rested, cylinders about as thick as a pencil are rolled from pieces of the dough. These cylinders are cut into โ
-inch (1-cm) lengths. With a blunt-tipped knife (sferre), each piece of dough is drawn across the board, leaving it with an indentation. The pieces are sometimes indented (cavato) with a finger. Factory-made cavatelli are also available. Both homemade and factory made are boiled in plenty of salted water.
