Gnocchetti di Tricarico

Ingredients Durum-wheat flour and water.

How Made The flour is sifted onto a wooden board and kneaded long and vigorously with water. The dough is left to rest, then shaped into sticks about ⅜ inch (1 cm) in diameter and cut into roughly ¾-inch (2-cm) lengths. These pieces lengthen as they are rolled with hands on a wooden board into tiny coils. The gnocchetti are then boiled in plenty of salted water.

Also Known As In the area of Potenza, around Montocchio, cantarogn (made with or without eggs); in Avigliano, cantarogn dough contains only flour and water.