Ingredients Durum-wheat flour, salt, and water.
How Made The flour is sifted with a pinch of salt onto a wooden board and kneaded for a long time with water until a firm, smooth dough forms. The dough is left to rest, then rolled out into a sheet, not too thin, and fettuccine about ⅜ inch (1 cm) wide are cut from it. They are rolled in a spiral on a round stick or tube about ⅜ inch (1 cm) in diameter, then slid off the tube and left to dry. They are boiled in plenty of salted water.
Also Known As Sagne incannulate and lasagne arrotolate.
