Ingredients Wheat flour and eggs; formerly only wheat flour and water. In the south, durum-wheat flour and water. In Puglia, triddi often also contain pecorino and parsley. In poor kitchens, dry bread crumbs were included as well.
How Made The flour is sifted onto a wooden board and kneaded long and energetically with eggs. The dough, which must be very hard, is left to rest. The pasta is made by grating the dough on a large-holed grater, or crumbling it with the fingers, to make irregularly shaped minute pastina. This is put to dry on a dish towel. In Lombardy, the hard dough is sliced, dried, and then minced, with the final product the size of grains of rice. The pastina is cooked in broth.
