Ingredients Durum-wheat flour, lard, water, and salt.
How Made The flour is sifted onto a wooden board and kneaded for a long time with lard and water; as the work proceeds, hands are salted to incorporate the salt into the dough. The dough is left to rest, then walnut-sized pieces are flattened between palms to make thick disks that are indented in the center with the pad of a fingertip. The pasta is boiled in plenty of salted water.
Also Known As No alternative names.
How Served Generally as pastasciutta, with simple tomato sauce and local pecorino.
