Vincisgrassi

Ingredients Durum-wheat flour, type 00 wheat flour, butter, and Marsala.

How Made The flours are sifted together and kneaded with Marsala and butter (melted, then chilled) until a firm, smooth dough forms. The dough is left to rest, then rolled out with a rolling pin into a thin sheet, from which strips of pasta about 4 inches (10 cm) wide are cut. These are parboiled in salted water, laid out to dry on a dish towel, and then layered with sauce and baked.

Also Known As No alternative names.

How Served In a timballo with ragù of chicken and mushrooms.