Ingredients Wheat flour, salt, and water.
How Made The flour is sifted with a little salt into a bowl. Enough water is added to make a batter, which is left to rest. The batter is dripped or poured from a spoon into simmering bean soup. It cooks quickly.
Also Known As No alternative names.
How Served In a typical bean soup.
Where Found Friuli–Venezia Giulia, especially in the Carnia area.
The soup known as fasui e mignaculis is the pride of Friuli’s gastronomy. It is dense with beans and potatoes, and thickened further with a flour-and-water batter. In the Carnia area, the irregular shapes of the cooked batter are called poetically lis paveis, or “butterflies.” The soup is simple to make and only the final step is tricky: the irregular pasta that takes shape as the batter is added to the soup cooks almost immediately, but must form small lumps, not large masses.
