Pappicci

Ingredients Durum-wheat flour, salt, lukewarm water, and sometimes corn flour.

How Made The flour is sifted with a pinch of salt and kneaded with lukewarm water for a long time until a firm, smooth dough forms. It is then left to rest, wrapped in a dish towel. The dough is rolled out with a rolling pin into a sheet, not too thin, and sturdy noodles about 8 inches (20 cm) long are cut. Or small irregular triangles or rectangles of about ¾ inch (2 cm) are cut. The pasta is cooked in soup.

Also Known As Pappardelle and tajarille.