Li taccunilli

Ingredients

• 60% wheat flour
• 40% cornmeal
• Water
• salt
• Onion
• Lard or bacon or ham
• Tomato

Method
The flours are mixed well, with which a fountain is formed; it is mixed with water only, without eggs, and the dough must remain quite consistent and hard.

The mass is spread with a rolling pin or with the machine.

The dough is cut into strips (as one proceeds for tagliatelle), which are then reduced to squares, in an irregular and coarse way.

For the sauce, fry the diced bacon or bacon or ham with the addition of a little finely chopped onion, which should only be left to dry. If desired, you can add fresh tomatoes.

Boil the pasta in plenty of salted water; when it is almost cooked, part of the cooking liquid is drained and the sauce is added.

The soup must remain quite soupy.

Recommended wine
Controguerra D.O.C. white or Cerasuolo D.O.C.