Ingredients Durum-wheat flour or type 00 wheat flour, salt, and some eggs.
How Made The flour is sifted with a pinch of salt onto a wooden board and kneaded long and vigorously with some eggs (not a great many) to make a very hard dough, which is then left to rest. Small pieces are pinched off and worked with oiled hands into long, thin spaghetti, which are cooked in broth.
Also Known As No alternative names.
How Served Cooked in broth.
Where Found The Marche, in Ancona area.
Although the Italian territory was once divided into many small states, it is interesting to note how certain techniques for making pasta and certain pasta shapes, especially the ritual ones, spread rapidly throughout the Boot. The recipe for stroncatelli comes from the cucina ebraica of Ancona, and it was used for the feasts of the Jewish New Year. A variant calls for adding tiny meatballs to the soup.
