Scorze di Nocella

Ingredients Durum-wheat flour, sometimes also whole-wheat flour or grano arso, and water.

How Made The flour is sifted and kneaded long and vigorously with water until a smooth, firm dough forms. After the dough has rested, small pieces are pinched off and rolled into little balls. Each ball is poked in the middle with a finger, to yield a pasta that looks like half of a hazelnut shell. They are boiled in plenty of salted water.

Also Known As Abissini, cappettine, and, around Molfetta, scagghjuzze.