(Traditional recipe)

Time: preparation: 40-45 minutes ........ plus resting time 500 g (1,1 lb) durum-wheat flour 300 ml (10 fl oz - 1 1/4 C) cold water Medium difficulty recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Put flour in a bowl or on a work surface. Make a well in the center and pour in some cold water. Melt some flour in the water with a fork or your fingertips. At this point slowly draw in flour from the edge of the well, stirring and adding cold water gradually, until an hard dough forms. It's difficult to say how much water you need. The quantity can vary every time. It depends on the flour, on the temperature and on other variables. Sometimes you'll have to add much more water; or you'll have to add some flour if the dough is very sticky. But don't worry! You'll become very good in a short time. You only need to try a few times. Knead the dough on the floured work surface for some minutes until there is no trace of the dough on your fingers. Cover with a napkin and allow to rest for at least 30 minutes.
At this point roll the dough into long fingers on the lightly floured work surface and divide them into cylinders about half an inch long.
Dust them lightly with flour and drag everyone along the work surface helping yourself with the round end of a knife. Arrange them on lightly floured dishes without putting one on another one. Cook in plenty of salted boiling water. Remove with a slotted spoon. Dress them at once as you wish.

Note
- It's a typical fresh pasta from the south of Italy (Basilicata, Calabria, Apulia).
- You have to cook them in abundant salt water. You can dress this pasta with turnip tops,
  with matured ricotta cheese, with rocket and green olives, with meat sauce ...

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