Ingredients Durum-wheat flour, water, salt, and often also whole-wheat flour or grano arso.
How Made The flour is sifted with a pinch of salt onto a wooden board and kneaded for a long time with water. When the dough is firm and smooth, it is left to rest. Then small pieces are pinched off and hand rolled into ropes the thickness of a pencil, which are in turn cut into 1½- to 2-inch (4- to 5-cm) lengths. These pieces are rolled with a sferre to make a sort of wide strascinato about 4 inches (10 cm) long or a bit longer. They are boiled in plenty of salted water.
