Cojëtte

Ingredients Wheat flour, stale bread, sometimes potatoes, milk, and herbs.

How Made The flour is sifted onto a wooden board and kneaded with bread that has been soaked in milk and squeezed dry. Minced herbs are added to the dough. To cook the pasta, teaspoonfuls of dough are dropped in boiling salted water. When they bob to the surface, they are ready.

Also Known As Caiettes.

How Served As pastasciutta, with butter and local cheese and gratinéed in the oven.

Where Found Piedmont, in the Occitan valleys of Cuneo Province.