Ingredients Durum-wheat semolone, eggs, cheese, and parsley.
How Made The flour is sifted into a bowl and kneaded with grated cheese, eggs, and chopped parsley until a hard, smooth dough forms. Chickpea-sized pieces are pinched off and rolled into tiny balls between the hands. They are cooked in broth.
Also Known As No alternative names.
How Served In vegetable or meat broth, formerly turkey.
Where Found Puglia, typical of the province of Foggia.
The name means literally “beaten flour.” This soup used to be obligatory for Easter. Durum-wheat flour, used for almost all the pastas made in Puglia, was classified, according to quality, as cappelle, grefone, or saragolla. The latter, which was considered by far the best, was used to make semola battuta.
