Ingredients Chestnut flour, wheat flour, salt, and water.
How Made The flours are sifted together onto a wooden board and kneaded long and vigorously with a pinch of salt and lukewarm water until a firm, smooth dough forms. The dough is left to rest, then rolled out into a sheet, not too thin, from which lozenges are cut. They are boiled in abundant salted water.
Also Known As No alternative names.
How Served As pastasciutta, usually with a sort of pesto of walnuts, basil, and marjoram.
Where Found Liguria, typical of the upper Nervia valley.
