Ingredients Durum-wheat and often also simple wheat flour, water, salt, and sometimes eggs.
How Made The flour is sifted onto a wooden board and kneaded with water and a pinch of salt to form a firm, smooth dough. After the dough has rested, pea-sized pieces are pinched off and carefully rolled across the board to make tiny fusilli. They are boiled in abundant salted water.
Also Known As Cavatille and cazzarille.
How Served As pastasciutta, with local vegetables, but also with a mutton sauce.
Where Found Abruzzo, in Scanno and surrounding areas and around Vasto.
