Ingredients Durum-wheat flour, salt, water, and often whole-wheat flour, or other flours when these were in short supply, including grano arso.
How Made The flour is sifted onto a wooden board and kneaded with a pinch of salt and water until a firm, smooth dough forms. After the dough rests, a small piece is pinched off and is rolled into a thin cylinder. Tiny pieces are pinched off and rolled between thumb and index finger until they resemble pine nuts. They are cooked in broth.
Also Known As In Taranto, pasta scagghjola (tiny scales).
