Ingredients Wheat flour, natural yeast, and water.
How Made This pasta is made with raised bread dough. A walnut-sized piece is pinched off and rolled with hands on a wooden board into a narrow rope 8 to 12 inches (20 to 30 cm) long. The cordelle are laid out to dry on a floured dish towel, and then boiled in salted water.
Also Known As No alternative names.
How Served As pastasciutta, with a simple tomato sauce and the local pecorino.
Where Found Lazio, in the Sabine hills in the province of Rieti, notably the town of Rivodutri.
