Ingredients Wheat flour, eggs, and water.
How Made The flour is sifted and kneaded long and strenuously with eggs and water until a smooth, firm dough forms. The dough is then shaped into thin strings, which are pressed closed in rings about 2 inches (5 cm) in diameter. The rings are boiled in salted water.
Also Known As No alternative names.
How Served As pastasciutta, with mutton ragù, but also with vegetable-based sauces, and always with a final dusting of local pecorino. A sauce of pancetta, eggs, and cheese is also common.
