Ingredients Durum-wheat flour and lukewarm water.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with lukewarm water until a smooth, hard dough forms. The dough is left to rest, then rolled out into a rather thick sheet, which is cut into flat noodles ⅜ inch (1 cm) wide. These noodles are in turn cut into ¾-inch (2-cm) lengths and indented with the pressure of two fingertips. The pasta is boiled in plenty of salted water.
Also Known As No alternative names.
How Served As pastasciutta, generally with meat ragù and a dusting of local pecorino.
Remarks Cuzzetielle are tiny squares of pasta transformed into rather open strascinati, whose curvature varies with the thickness of the pasta sheet.