Toppe

Ingredients Durum-wheat flour, type 00 wheat flour, and eggs.

How Made The flours are sifted together and kneaded for a long time with eggs until a firm, smooth dough forms, which is then left to rest. The dough is rolled out into a sheet, not too thin, and flat noodles 1½ to 2 inches (4 to 5 cm) wide and about 6 inches (15 cm) long are cut from it. They are boiled in abundant salted water.

Also Known As No alternative names.

How Served As pastasciutta, with simple condiment of Tuscan olive oil, pepper, and local pecorino, but also with various tomato sauces.