Ingredients Wheat flour and eggs, and sometimes pork blood, which makes them dark.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with many eggs. The dough, which must be firm and smooth, is left to rest, then rolled out with a rolling pin into a sheet. Small triangles are cut from it, and two points of each triangle are pressed together. A variant calls for cutting small squares of pasta, wrapping them around the handle of a wooden spoon, and sealing them by pressing with fingers. Both kinds are boiled in plenty of salted water.
