Fisckariedd’

Ingredients Durum-wheat flour and eggs.

How Made A kind of irregular, geometric maltagliati, these are the odd cuttings that remain after disks for ravioli have been cut from a pasta sheet with an inverted glass. They are usually cooked in soup.

Also Known As No alternative names.

How Served Especially in legume soup.

Where Found Basilicata, typically Acerenza.

Remarks At least until the early 1960s, the Basilicata region had a subsistence economy, where it would have been inconceivable not to use the odd leftover bits of a rich flour-and-egg dough. This amusing pasta was cooked in soups made with legumes, the only abundant products of a poor land where woods and pastures occupied about 770 square miles (2,000 square kilometers) out of a total area of about 965 square miles (2,500 square kilometers). What little cultivatable land remained was planted primarily with cereals, but also with olive trees and vines. As has been noted elsewhere, pasta with legumes was always reserved for feast days, especially if the pasta contained eggs.