Ingredients Rye flour, eggs, and milk.
How Made Rye flour is sifted and kneaded with eggs and milk long and vigorously to make a firm, smooth dough. After resting, the dough is rolled with hands into a single, long spaghettone, which is wound into the characteristic coil and left to dry on a wooden board, then cut into two or three lengths. The pasta is boiled in abundant salted water.
Also Known As No alternative names.
How Served As pastasciutta, usually with a simple tomatoless sauce that always includes chili and grated local cheese.
