Foglietti

Ingredients Wheat flour and eggs.

How Made The flour is sifted onto a wooden board and kneaded long and vigorously with eggs. The dough, which must be very firm, is rolled out into a sheet, and long, flat noodles of unspecified width are cut from it. The noodles are popped right into a very hot oven and toasted, and then are boiled in broth or water.

Also Known As No alternative names.

How Served In broth or as pastasciutta.

Where Found The Marche, in the Ancona area.

Remarks The name means literally “little leaves.” This is a Jewish dish, and the toasting of the pasta in a very hot oven stops it from rising, even minimally.