Ingredients Wheat flour, water, salt, and sometimes an egg.
How Made The flour is sifted onto a wooden board and kneaded for a long time with water and a pinch of salt. When the dough is firm and smooth, it is rubbed with oil and left to rest. Pieces of dough are then pinched off and hand rolled into thick spaghetti 8 to 10 inches (20 to 25 cm) long. These are air dried before being boiled in salted water.
Also Known As In the province of Viterbo, lombrichi in Tuscania, Tarquinia, Canino, and Gradoli; ghighi in Bagnaia; pici in Viterbo; pisciarelli in Bagnoregio; visciarelli in Orte; cechi in Capranica; torcolacci in Tessennano; brigoli in Carbognano; bighi in Acquapendente, San Lorenzo Nuovo, and Latera; lilleri in Grotte di Castro; culitonni in Vignanello; schifulati in Bomarzo; filarelli in Marta; and tortorelli elsewhere in the province.
