Volarelle

Ingredients Durum-wheat flour and water.

How Made The flour is sifted and kneaded with cold water long and vigorously, then left to rest. It is rolled out into a thin sheet, and ⅝-inch (1.5-cm) squares or lozenges are cut from it. The volarelle are deep-fried in olive oil and served with soup in place of toasted bread.

Also Known As In Puglia, quadrucci; and at San Ferdinando di Puglia, fanze.

How Served Typical Abruzzese pasta, traditionally combined with cardoons in broth for Christmas Day. At Capestrano, volarelle are added to soup with the locally produced beans, and they are often associated with other legumes as well. In Puglia, they are cooked in broth.