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Ingredients Wheat flour, eggs, grana padano, and spices; on Lake Garda, corn flour is added.

How Made The flour is sifted onto a wooden board and kneaded with eggs, a little grated grana padano, and a pinch of nutmeg. The dough is kneaded quickly and must be soft and well blended. It is left to rest, then placed in a potato ricer and riced directly into boiling broth. The final product is short, thick vermicelli—the diameter of the ricer’s holes—that are cooked in broth. The composition and shape are different for the Val Camonica.