Ingredients Buckwheat flour, type 00 flour, warm water, and today also milk.
How Made The flours are sifted into a very wide bowl. While warm water is sprinkled from above, the dough is mixed with open fingers working in a circle, creating very tiny lumps of dough. These lumps are then sieved to separate them from the flour. The work continues until the flour is used up. The lumps are cooked in milk soup.
Also Known As No alternative names.
How Served Most typically in milk soup.
Where Found Trentino–Alto Adige.
