Struncatura

Ingredients Various flours, sometimes including carob flour or rye flour; bran; and water. For factory made, durum-wheat flour and bran.

How Made The flours and bran are sifted onto a wooden board and kneaded long and vigorously with water. When the dough is firm and smooth, it is left to rest, then rolled out into a rather thick sheet, which is cut into fettuccelle, or flat noodles as wide as factory-made trenette. They are boiled in abundant salted water. The factory-made version are shaped like linguine.