Paccozze

Ingredients Durum-wheat flour, eggs, and salt.

How Made The flour is sifted onto a wooden board and kneaded with eggs and a pinch of salt. The dough, worked long and energetically, is left to rest, then rolled out with a rolling pin into a thin sheet, and rhombuses the size of the palm of a hand (called a pacca, from which derives the term paccozze) are cut. The pasta is cooked in milk.

Also Known As No alternative names.

How Served As pastasciutta, with meat ragù, preferably of lamb, with a dusting of local pecorino.