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pasta made with bread dough

A simple hand rolled pasta, traditionally made with left over bread dough, and often with a mix of white and whole wheat flour, but not left to rise and simple boiled. Often served with vegetables. Also spelled penciarella or pincinelli.

Other names are budelletti and cecamariti.

Le Marche

Pasta Shapes and Dishes

Text © Dana Facaros & Michael Pauls

Image by osteria al forno