Ingredients Durum-wheat flour, water, and salt, and also often whole-wheat flour or grano arso.
How Made The flour is sifted onto a wooden board, kneaded with water and salt long and vigorously, and then left to rest. Pieces of dough are pinched off and rolled into cylinders the size of a pencil. These in turn are cut into ¾-inch (2-cm) lengths and indented with a finger. They are boiled in plenty of salted water.
How Served As pastasciutta, with typical local condiments.
Where Found Campania and Puglia.
