Ingredients For homemade, formerly durum-wheat flour and water and today durum-wheat flour and eggs. For factory made, durum-wheat flour and eggs or water.
How Made The flour is sifted, combined with eggs, and kneaded long and vigorously until a smooth, firm dough forms. The dough is left to rest, then rolled into a thin sheet, and squares or lozenges of variable size are cut from it. Factory-made pantacce have ruffled edges. The pasta is boiled in plenty of salted water.
Also Known As Frescacce, paciocche, and pantacce.
