Pezzetelli

Ingredients Durum-wheat flour, whole-wheat flour, and water, and often other flours or grano arso.

How Made The flours are sifted onto a wooden board and kneaded long and vigorously with water. The dough is left to rest, then formed into cylinders about ¾ inch (2 cm) in diameter. The cylinders are cut into small pieces of equal size, and each piece is indented with a quick rap of a sferre and an index finger. They are boiled in plenty of salted water.

Also Known As Pizzarieddhi and pizzidieddi.

How Served As pastasciutta, in general with a ragù of mixed meats.