Scialatielli

Ingredients Durum-wheat flour and water. For factory made, durum-wheat flour and water and today sometimes cheese.

How Made The flour is sifted onto a wooden board and kneaded long and vigorously with water until a firm, smooth dough forms, which is then left to rest. Next, two customary procedures are possible: For one, the dough is rolled out into a sheet, thick noodles are cut from it, the noodles are rolled around a ferretto, and then they are rolled back and forth on the wooden board into long bucatini. For the other, small pieces of dough are pinched off and rolled directly on the ferretto to the length and the thickness desired. There are also factory-made versions of various shapes: a flat noodle about ⅛ inch (2 mm) thick and about 6 inches (15 cm) long, and spiral spaghetti. Scialatielli are boiled in abundant salted water.