Ingredients Durum-wheat flour, but also alternative flours such as whole wheat, semolone, barley, grano arso, or others, and water.
How Made The flour or flours are sifted onto a wooden board and kneaded long and vigorously with water until a firm, smooth dough forms, which is left to rest. Pieces are then pinched off and rolled with the hands into cylinders of variable diameter. These are cut into short lengths of variable size, and the pieces are drawn across a wooden board or other typical utensil, with the fingers or with a sferre. The shapes will depend on the particular gesture with which the dough pieces are rolled. They are boiled in abundant salted water.
