Zugolotti

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 ⅝ 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.