Ingredients Durum-wheat flour, eggs, and salt. For the filling, sheep’s milk ricotta, pepper, and nutmeg.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with eggs and a pinch of salt. The dough is left to rest, then rolled out into a very thin sheet, from which large squares are cut. A spoonful of filling is placed on each square, and the square is folded into a triangle and the edges carefully sealed. The laianelle are cooked, a few at a time, in lightly boiling salted water.
