Ingredients Flour, water, and salt; today, also eggs and a little wine.
How Made The flour is sifted with a pinch of salt onto a wooden board and kneaded long and vigorously with water until a firm, smooth dough forms. The dough is left to rest, then rolled out into a sheet about 1/16 inch (2 mm) thick, and strips as wide as the sheet is thick are cut from it. They are boiled in plenty of salted water.
Also Known As Strascinati di Monteleone.
How Served As pastasciutta, with traditional local ingredients, especially pancetta and pecorino.
