Ingredients Durum-wheat flour and water.
How Made Tiny factory-made pasta that is cooked in broth.
Also Known As In Tuscany, grandinina, and also a variation called grandinina soda (hard). In Sicily, palline da schioppo (musket balls) and pirticuneddi.
How Served Generally in broth; grandinina in goose broth or as pastasciutta with peas.
Where Found Throughout Italy; typical of Tuscany.
The name means literally “hailstones.” The atmospheric agents, on which the fate of the harvest often depended, have regularly inspired the popular imagination, and thus some tiny pastas are called grandine, or the diminutive grandinine and tempestine, even though the shape is not always that of a hailstone.
