Cresc’Tajat

Ingredients Wheat flour, corn flour, and lukewarm water; sometimes just corn flour and water, or leftover polenta, flour, and water.

How Made The flours are sifted together onto a wooden board and kneaded long and vigorously with lukewarm water. The dough is left to rest, then it is rolled out with a rolling pin into a sheet—not too thin—from which large squares or rhombuses are cut. The pasta is boiled in plenty of salted water.

Also Known As Maltagliati, cresc’tajet, and in the Montefeltro, patacuc.