Ingredients Wheat flour, salt, eggs, and lukewarm water.
How Made The flour is sifted with a pinch of salt and kneaded long and vigorously with eggs and with a little lukewarm water, to increase the yield. When the dough is firm and smooth, it is left to rest, then rolled out with a rolling pin into a very thin sheet. The sheet is cut into 6-inch (15-cm) squares, which are boiled briefly in salted water.
Also Known As No alternative names.
How Served As pastasciutta, with the classic Ligurian pesto.
