mugnaia

Sauce made from brown butter, flour and lemon, and often chopped parsley, and often served on fish.

Mugnaia (like meurnière) means ‘miller’ and it also can mean a rustic pasta from Abruzzo, made with semolina and flour and an egg, and hand rolled into long cords and cut. It’s often served with a sauce made from beef and pork mince, wine and tomatoes.

Elice in Abruzzo celebrates the pasta version at the Sagra della mugnaia in August, along with re-enactments of medieval life during La Notte nell’Ilex.