Oretta Zanini de Vita

Schnalzernudeln

Pasta lunga

Appears in

Encyclopedia of Pasta

Encyclopedia of Pasta

By Oretta Zanini de Vita

Published 2009

About

Ingredients Rye flour, ricotta, water, sometimes eggs, and salt.

How Made Rye flour is kneaded for a long time with ricotta, water, sometimes an egg, and a pinch of salt until a very hard dough forms. Then pieces of dough are fed into a torchio, from which extremely thin spaghetti emerge.

The particularity of this pasta lies in the fact that it is not boiled. Instead, it is browned in a goodly amount of foaming butter, stirred, and broken up with a fork while cooking.

Also Known As No alternative names.

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Part of

Traditional Italian Pasta Shapes A to Z

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