Ingredients Wheat flour, but also other flours, such as emmer, water, and a few eggs.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with water and some eggs until the dough is very hard. The dough is left to rest, then rolled out into a very thin sheet from which fine threads are cut. They are boiled in salted water.
Also Known As No alternative names.
How Served As pastasciutta, with the characteristic condiment based on liver sausage and pork spareribs.
Where Found Lazio, around Subiaco; they are a specialty of Roviano and Percile, but are also found in the Monti Lepini area, where they are one of the traditional dishes of the town of Norma.
