Ingredients Durum-wheat flour and water.
How Made The flour is sifted onto a wooden board and kneaded for a long time with water until a firm, smooth dough forms. The dough is left to rest, then rolled out into a sheet, not too thin, from which flat noodles of unspecified size are cut. They are boiled in salted water.
Also Known As No alternative names.
How Served Traditionally in legume soups.
Where Found Puglia, especially Corigliano d’Otranto, Martano, Serrano, and Sternatia.
This is a rustic tagliatella that used to be made with chickpea soup for the feast of Saint Joseph (March 19). Today, it has practically disappeared, but its presence was documented as late as the 1950s.292
