Zavardouni

Pasta corta

Appears in
Encyclopedia of Pasta

By Oretta Zanini de Vita

Published 2009

  • About

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.