Ingredients Durum-wheat flour, sometimes type 0 wheat flour, water, and salt.
How Made The flour is sifted and kneaded long and vigorously with water and salt until a firm, smooth dough forms. The dough is left to rest, then rolled out into a sheet, not too thin, and tagliatelle, or a sort of regular maltagliato, are cut from it. Their width and length vary from place to place, as does the sauce. They are boiled in plenty of salted water or in broth.
Also Known As In Lazio, lacchene, laganelli, and lane; in Campania, around Avellino, lavane and lavanelle; in Puglia: laine and tria; in Basilicata, laane, laanedde, lahane, and piatto del brigante; and in Calabria, laganedde.
