Ingredients Wheat flour, corn flour, salt, and water.
How Made The flours are sifted together and kneaded long and vigorously with a pinch of salt and some lukewarm water. The dough is left to rest, then rolled out into a sheet as thick as a piadina, which is cut into small squares or lozenges with a toothed wheel. They are boiled in salted water.
Also Known As No alternative names.
How Served As pastasciutta, with simple tomato sauce and sheep’s milk cheese.
Where Found Emilia-Romagna, a specialty of the peasants of Romagna.