Ingredients Wheat flour, eggs, and spices such as cinnamon and the grated rind of lemon that has not been sprayed with preservatives or wax.
How Made The flour is sifted and kneaded long and vigorously with eggs, sometimes also with cinnamon and grated lemon rind, until the dough is smooth and firm. The dough is left to rest, then rolled out into a sheet, not too thin, which is cut into ribbons about โ
inch (1 cm) wide. These ribbons are wrapped around a stick ยฝ to ยพ inch (12 mm to 2 cm) in diameter and sealed in a ring, and the rest of the noodle is cut away. The operation is repeated two or three times until the noodle is used up. The pasta rings are then rolled on a pettine, which gives them their characteristic striation. The stick is given a sharp rap with the hand and the pasta is slid off. The rings are boiled in plenty of salted water.
