Ingredients Durum-wheat flour but also corn flour and lukewarm water.
How Made The flours are sifted together onto a wooden board and then kneaded long and vigorously with water until the dough is firm and smooth. After resting, the dough is cut into small pieces. These are rolled by hand into spaghetti the thickness of a matchstick, which are then cut into pieces about 3 inches (7.5 cm) long. In some towns, the dough is rolled into a sheet and cut into short, flat noodles about ¾ inch (2 cm) wide and 3 to 4 inches (7.5 to 10 cm) long, and then each noodle is rolled briefly with a hand to give it a little twist. The pasta is boiled in plenty of salted water.
