Ingredients Durum-wheat flour and water.
How Made Leftover cuttings of factory-made pasta, which are cooked in fish broth.
Also Known As Tretarielle.
How Served Generally in broth, especially fish.
When it was not yet obligatory to sell pasta wrapped in sealed packages, which was as late as the 1950s, it was sold in bulk, displayed in shops in large wooden boxes. The scraps that remained in the bottom of the container were sold at greatly reduced prices. The first pasta factories had the same problem, and they sold the leftovers of broken pasta, accumulated during processing, at lower prices. In Naples, where this pasta was common, the poor called it munnezzaglia, โtrash.โ
