skeins of pasta

Home-made strands of pasta, left to dry in 'skeins.'

The matassa di Caposele from the province of Avellino in Campania, was traditionally made in July when the wheat had recently been harvested, and simply served with chick peas, garlic and olive oil.

See how it's done in Caposele here (with a good deal of giggling): website

This is a preview of the content in our Italian Food Decoder app. Get the app to:
iOS App Store Google Play