Design by Antonio Saladini
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LI' TAJOLI' 

Ingredients: wheat flour, water and eggs. 

Method: Mix all the ingredients well and roll out a thin sheet of pasta.  Cut it into very thin strips.Cook these “tajolì” in plenty of salted water.  They can be served with oil and vinegar or with a lightly fried mixture of lean and fat meat or with extremely fresh sheep’s ricotta.

Bibliography:

  • “Così si mangiava a Castignano e dintorni. Ricettario di cucina popolare” edited by Archeoclub Archeo Piceno n. 8-9 A. 3 october 1994 – March 1995.
 
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