Cutanei

Ingredients Flour, a few eggs, boiling water, and salt.

How Made The flour is sifted onto a wooden board and kneaded long and vigorously with a few eggs and some lightly salted boiling water. The dough is left to rest, then long cylinders, about ¾ inch (2 cm) in diameter, are formed with hands by rolling pieces of the dough on the wooden board. These cylinders are cut into small pieces about ¾ inch (2 cm) long and boiled in plenty of salted water.

Also Known As Gnucchit de farina.

How Served As pastasciutta, generally with meat ragù and a grating of local cheese.