Paternoster

Ingredients Flour and water.

How Made The flour is sifted and kneaded long and vigorously with lukewarm water. The dough is left to rest, then small pieces are pinched off and rolled on a wooden board into cylinders about the size of a pencil, which are cut into pieces about ¾ inch (2 cm) long. The pieces are then rolled over a special comb or on the tines of a fork and left to dry. They are boiled in plenty of salted water.

Also Known As No alternative names.

How Served In the area of Leonessa, where they are traditional, they are served with a ricotta-based sauce.