Chiancaredde

Ingredients Durum-wheat flour, or sometimes whole-wheat flour, salt, and water.

How Made The flour is sifted with a pinch of salt onto a wooden board and kneaded long and vigorously with water. The dough is left to rest, then pieces are pinched off and formed into strascinati about 1½ inches (4 cm) long, thick, flat, and slightly rounded. They are boiled in abundant salted water.

Also Known As Recchietedde.

How Served As pastasciutta, with traditional local sauces, typically cabbage and pancetta.

Where Found Puglia, especially in the areas of Taranto, Massafra, and Manduria.