Ingredients For homemade, soft-wheat flour, sometimes mixed with durum-wheat flour, and water. For factory made, durum-wheat flour and water.
How Made The flour or flours are sifted onto a wooden board and kneaded long and vigorously with water until the dough is firm and smooth. The dough is left to rest, then rolled out with a rolling pin into a sheet about โ
inch (3 mm) thick. The sheet is rolled up into a cylinder and cut crosswise into strips about โ
inch (3 mm) wide. The strips are rolled with hands on a wooden board to make long, irregular spaghettoni. The factory-made version is a long, flattish pasta, similar to trenette. Both types are boiled in abundant salted water.
