Ingredients Durum-wheat flour, type 0 wheat flour, and water.
How Made The same technique used for making orecchiette is used for this shape, but the dough is formed into disks about 1½ inches (4 cm) in diameter, like wide orecchiette but with the edge not rolled. They are boiled in plenty of salted water.
Also Known As Around Foggia, pizzarelle.
How Served As pastasciutta, with sauces typical of the region.
Like orecchiette, this type of pasta requires great skill to make: small pieces of dough are rolled out with a sferre, but the pasta is held down with a finger so the edge does not roll up.
