Ingredients Durum-wheat flour, barley flour, chickpea flour, fava-bean flour, and water.
How Made The flours are sifted together onto a wooden board and kneaded for a long time with water until a firm, smooth dough forms. The dough is left to rest, and then hazelnut-sized pieces of dough are pinched off and rolled with two fingers across the board to make smooth, open strascinati about 1¼ inches (3 cm) long and with a slightly raised edge. They are boiled in abundant salted water.
Also Known As Misckiglio and pasta a mischiglio.
