Shtridhëlat

Ingredients Durum-wheat flour, type 00 wheat flour, and water.

How Made The flours are sifted together and kneaded for a long time with water. The dough is left to rest, then divided into small loaves. The loaves are pierced in the center with a special utensil (in Arbëreshë, kesistra) or with hands, and work proceeds much as for manate. They are boiled in abundant salted water.

Also Known As Maccaruni a centinara, maccaruni a cento, and maccheroni a fezze. In Lazio, in the Sabine country of the province of Rieti, the pasta is known as jacculi; and in Abruzzo, around Teramo, as pasta alla molenara. In the area of Vaglio Basilicata, a similar pasta is called manare or manatelle; and in Calabria, in the provinces of Cosenza and Catanzaro, it is salatielli, sciliatelli, and scivateddi, but the technique is different.