Ingredients Durum-wheat flour, water, salt, and oil, or only durum-wheat flour and water.
How Made The technique varies according to place of production. In Abruzzo, the flour is sifted onto a wooden board and kneaded long and vigorously with water, a pinch of salt, and a little oil to produce a hard, firm dough. The dough is left to rest, then rolled into a thin sheet, and flat noodles about โ
inch (1.5 cm) wide are cut from it. Once the noodles are dried, they are broken into irregular lengths, or cut into uniform pieces ยพ or 1ยพ inches (2 or 4.5 cm) long.
