Ingredients Wheat flour and eggs; formerly only flour and water.
How Made The flour is sifted and kneaded long and vigorously with eggs. The dough is then covered and left to rest, after which small pieces are pinched off and elongated on a wooden board with hands, forming long, thick spaghetti. Pencarelli are boiled in plenty of salted water.
Also Known As Formerly pincarelle. In the Marche, pincinelle.
How Served As pastasciutta, with traditional local sauces.
Where Found Lazio, province of Rieti, especially Leonessa and Antrodoco, and in the Marche.
