Ingredients Type 0 wheat flour, type 00 wheat flour, corn flour, and lukewarm water.
How Made The flours are sifted together onto a wooden board and kneaded long and vigorously with water until a firm, smooth dough forms. The dough is left to rest, then cut into small pieces, which are rolled and elongated with hands into spaghetti as thick as matchsticks. These are then cut into 3-inch (7.5-cm) lengths and boiled in plenty of salted water.
Also Known As Cellitti (at Lariano).
How Served As pastasciutta, with a simple sauce of garlic, oil, and tomato; today the sauce may also contain mushrooms.
