Ingredients Durum-wheat flour, salt, water, and today eggs.
How Made Durum-wheat flour is sifted with a pinch of salt onto a wooden board and kneaded with water for a long time until a smooth, firm dough forms. The dough is left to rest, then pieces are pinched off and rolled into long spaghetti. Each piece is wrapped twice around three fingers of the right hand (index, middle, and ring), then the top is split and, with a rapid movement similar to winding a watch, the two cut strings are joined between the index finger and the thumb in such a way that the strings twist and take the shape of an elongated ring. The pasta is left to dry for three days in a special basket, then boiled in abundant salted water. The addition of eggs to the dough is a recent variation.
