Ingredients Wheat flour and water.
How Made The flour is sifted and kneaded long and vigorously with lukewarm water. The dough is left to rest, then walnut-sized pieces are pinched off and rolled on a wooden board into little strings of various sizes, tapered at one end. They are left to dry slightly on a dish towel, then boiled in salted water.
Also Known As In Lazio, around Palestrina and Frosinone, coda de soreca and gnocchetti a coda de soreca. Lazio is also home to ciuci, a modern, longer shape made from dough that includes porcini flour. In Abruzzo, in Rovere, surgilli, dialect for topini, “little mice.”
