Pingiarelle

Ingredients Wheat flour, yeast, lukewarm water, and sometimes eggs.

How Made The flour is sifted onto a wooden board and a well is made in the center. The yeast is crumbled into the well and mixed with a few tablespoons of lukewarm water and a little flour to make a thick batter. This is left to rest, covered, until the yeast foams. It is mixed and kneaded with the rest of the flour and lukewarm water until a soft, smooth dough forms. It is covered with a dish towel and left to rise until it has doubled in volume. The dough is then rolled into a rather thick sheet and cut into narrow, flat noodles about 4 inches (10 cm) long. The noodles are left to rise on a floured cloth, then boiled in plenty of salted water, like a normal pasta.