Torcelli

Ingredients Wheat flour and eggs.

How Made The flour is sifted onto a wooden board and kneaded long and vigorously with eggs. When the dough is firm and smooth, it is covered and left to rest. Hazelnut-sized pieces of dough are then pinched off and rolled between well-oiled hands into extremely thin spaghetti.

Also Known As In the Marche, stroncatelli.

How Served In general, cooked in broth, or as pastasciutta, with a meat ragù.

Where Found Typical of cucina ebraica.

Remarks Torcelli were always served at the closing dinner of Yom Kippur, along with stewed yellow squash and the ritual ciambelle di Kippur,²⁶⁴ which were covered and placed in the center of the table. That night it was believed an angel would come and quench his thirst and bless the house.²⁶⁵