Ptresenelle

Ingredients Durum-wheat flour, eggs, parsley, and water.

How Made The flour is sifted onto a wooden board and kneaded with eggs, water, and finely chopped parsley, which gives the dough a uniform green color. The dough is left to rest, then rolled out with a rolling pin into a thin sheet. This is cut into flat noodles about ⅜ inch (1 cm) wide, and then cut again into tiny rhombuses. They are cooked in broth.

Also Known As No alternative names.

How Served Generally in hen broth.

Where Found Molise.

Remarks In Molise, recipes calling for flour never spoke of hectograms or kilograms, but rather specified jemmelle. The jemmella was the amount of flour that could be held by two cupped hands.