Ingredients Wheat flour, chestnut flour, salt, eggs, oil, and water.
How Made The flours are sifted together with a pinch of salt and kneaded long and vigorously with a few eggs, a spoonful of oil, and water until a firm, smooth dough forms. The dough is left to rest, then rolled out into a thin sheet and rhombuses about 1¼ inches (3 cm) long are cut from it. They are boiled in plenty of salted water.
Also Known As No alternative names.
How Served As pastasciutta, with hearty meat ragù.
Where Found Tuscany, in particular Upper Versilia and around Lucca.
