Minuich

Ingredients Durum-wheat flour and water; in Puglia, semolone.

How Made The flour is sifted and kneaded long and vigorously with boiling water. The dough is covered and left to rest for at least a half hour. Walnut-sized pieces of dough are pinched off and rolled into sticks about 2 inches (5 cm) long. The sticks are laid on top of a square ferretto, pressed down, and rolled with hands on a wooden board. The small pasta coils are slid off the ferretto with a sharp rap of the hand and left to dry on a dish towel. They are boiled in plenty of salted water.