Ingredients Wheat flour, fava bean flour, and eggs.
How Made The flours are sifted together and kneaded long and vigorously with eggs until the dough is firm and well blended. The dough is left to rest, then rolled out with a rolling pin into a sheet, not too thin. It is cut into short, thick strips or into 1½- to 2-inch (4- to 5-cm) squares. They are boiled in plenty of salted water.
Also Known As In the Marche, cioncioni and concioni.
How Served As pastasciutta, in the Marche typically with a sausage-based sauce but also a sugo finto. It is also used in soup with beans, typically in the area of Pergola.
