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matasse

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

Text © Dana Facaros and Michael Pauls

Images by: Späth Chr.