Schunchenfletz

Ingredients Wheat flour and eggs.

How Made The flour is sifted onto a wooden board and kneaded with eggs until a firm, smooth dough forms. The dough is left to rest, then rolled out with a rolling pin into a sheet, not too thin. A wheel-type pasta cutter is used to cut squares of unspecified size. They are boiled in abundant water.

Also Known As No alternative names.

How Served As pastasciutta, sauced and gratinéed.

Where Found Trentino–Alto Adige.

Remarks These small squares of pasta are layered in a pan with bits of prosciutto and abundant butter and cheese and browned in the oven.