Pisarei

Ingredients Very fine dry bread crumbs, wheat flour, and warm water.

How Made The dry bread crumbs are sifted well to make almost a flour. They are sprinkled lightly with warm water to soften them, then kneaded with sifted flour and water until a firm, smooth dough forms. The dough is left to rest, then small pieces are pinched off and rolled with an open hand on a wooden board to form pencil-thick spaghetti. These are cut into pieces about ⅜ inch (1 cm) long. The pressure of a finger gives them a sort of shell shape. They are cooked in soup.