Rascatielli

Ingredients Durum-wheat flour, water, and often also potatoes or fava-bean flour.

How Made The flour is sifted onto a wooden board and kneaded with water and often with a small amount of boiled, riced potato or another kind of flour. The dough is kneaded long and vigorously, then left to rest. A small piece of dough is pinched off and rolled out in a stick as thick as a pencil, then cut into ⅜-inch (1-cm) lengths. These are dragged with the fingertip to make small cavatelli, which are cooked in abundant boiling salted water.