Ingredients Wheat flour and water; in the south, durum-wheat flour and water. In Friuli, sometimes the dough is enriched with parmigiano or other grated cheese and eggs; in Tuscany, it is colored with spinach.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with water. The dough is left to rest, then rolled out into a sheet, not too thin, and folded into quarters. Then, with the pasta resting on the edge of a pot of boiling salted water, small irregular pieces are torn from the sheet and dropped directly into the water. The process must be completed quickly so the pasta will cook as evenly as possible.
