Sagne Incannulate

Ingredients Durum-wheat flour and water.

How Made The flour is sifted onto a wooden board and kneaded long and vigorously with water until a solid, smooth dough forms. It is left to rest, then rolled out with a rolling pin (minnaturu) into a thin sheet, from which strips about ⅝ inch (1.5 cm) wide are cut. The end of a strip is held still on the wooden board with one hand, while the strip is rolled against the board with the palm of the other hand (incannulata) three times. Alternatively, the strip is wound around a wooden stick about ⅜ inch (1 cm) in diameter, then slid off. The sagne are boiled in plenty of salted water.