Fojade

Ingredients Flour, salt, eggs, and oil.

How Made The flour is sifted with a pinch of salt onto a wooden board and kneaded long and vigorously with eggs and a little oil. When the dough is firm and smooth, it is left to rest, covered, for at least thirty minutes. It is then rolled out into a sheet, not too thin, from which wide noodles are cut. They are boiled in salted water.

Also Known As No alternative names.

How Served As pastasciutta, usually with mushrooms and local cheeses.

Where Found Lombardy, the Val Brembana in particular, but also around Mantova and Bergamo.