Ingredients Durum-wheat flour and water.
How Made The flour is sifted and kneaded long and vigorously with water. When the dough is smooth and firm, it is left to rest, then rolled out with a rolling pin into a sheet, not too thin, from which wide, flat noodles are cut. These are boiled in plenty of salted water and drained very al dente, then finished by being sautéed in a frying pan where the sauce is sizzling.
Also Known As No alternative names.
How Served As pastasciutta, with smoked guanciale, sausage, and eggs.
