Scorze di Mandorle

Ingredients Durum-wheat flour, water, and salt.

How Made The flour is sifted with salt onto a wooden board and kneaded long and vigorously with water until a smooth, firm dough forms, which is left to rest. With the rounded tip of a knife, pea-sized pieces of dough are drawn downward on the wooden board in such a way that they form little curls that resemble almond shells. They are boiled in abundant salted water.

Also Known As Skorzel d’amell.

How Served As pastasciutta, with local sauces.

Where Found Basilicata, especially around Matera, where they are typical of the small town of Pomarico.