Isernia Turismo
Category : Paste fresche e prodotti della panetteria, biscotteria, pasticceria e confetteria


Production area
The whole region

The product’s features
Similar to the “spaghetti” but thinner and about 30 cm long.

Method’s of manufacturing
Hard wheat flour, eggs and water are used. Pour flour fountain-like on the pastry board, add eggs and water; knead well until becoming smooth and elastic. Stretch a thin sheet with the rolling pin and after flouring its surface, wrap it up on itself, cut very thin stripes with a knife, flour and place them on the pastry board to dry.

Materials and tools
Pastry board, rolling pin and knife.

Proofs of traditionalism
Bibliographic references
• Iapoce Envelope 15 file 204.
• Almanacco Itinerari del Molise Nocera Editor 1972.