Ingredients Durum-wheat flour and water. In Trentino, they are also made with buckwheat. In Tuscany, in the Valdarno, flour and eggs are used. In the Marche and Puglia, eggs are added, or cruschello is used instead of flour.
How Made The flour is sifted into a large bowl and then mixed with fingers in a circular motion while hot water is sprinkled from above. The small lumps that form, called frascarelli, are sifted to separate them from the flour, and then put to dry in a basket. Work continues like this until the flour is used up. The technique of preparation can vary from place to place. The frascarelli are boiled in broth or in plenty of salted water.
