Ingredients Wheat flour, natural yeast, and water.
How Made Chickpea-sized pieces of raised bread dough are pinched off and rubbed between hands into the shape of a small spindle. As they are made, the cecamariti are laid out on a floured dish towel. They are boiled in salted water.
Also Known As Cicelieviti in Abruzzo.
How Served As pastasciutta, generally with a garlic- or tomato-based sauce, varying according to local customs.
Where Found Lazio, in the Sabine country of the province of Rieti and the area of the Monti Lepini, and also in Molise (Poggio Sannita).
