Sagne

Ingredients Wheat flour, water, and sometimes eggs. In some towns, sagne are made with the local farro flour.

How Made The flour is sifted onto a wooden board and kneaded long and vigorously with water and sometimes also eggs, then the dough is left to rest. It is rolled out into a thick sheet, and flat noodles of variable width and length, depending on the area of production, are cut from it. They are boiled in abundant salted water.

Also Known As Sagnarelle, sagnette, and sagnettine. In Friuli–Venezia Giulia (Carnia), lis agnis or las agnas; in northern Lazio, sagnotte, sagnozzi, and also sagne ’mpezze; and in Molise, lajanelle, malefante, sagne di casa, and sagnetelle.