Label
All
0
Clear all filters

Zugolotti

Pasta lunga

Appears in
Encyclopedia of Pasta

By Oretta Zanini de Vita

Published 2009

  • About

Ingredients Wheat flour, water, and salt.

How Made The flour is sifted onto a wooden board with a pinch of salt and kneaded long and vigorously with water until a firm, smooth dough forms. After resting, the dough is rolled out into a very thick sheet, and stout noodles about â…ť inch (1.5 cm) wide are cut from it. They are boiled in plenty of salted water.

Also Known As Fregoni, mazzancrocchi, stringotti, and zaccagnotti.

How Served As pastasciutta, with a soffritto of lardo, odori, and marjoram, and local pecorino.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title