Paccozze

Paccozze is a traditional pasta variety originating from Molise, and it's a specialty of Castelbottaccio. The pasta is made with a combination of flour, eggs, and salt. Once rested, it's rolled out into a thin sheet, and palm-sized rhombuses are cut out of the dough.

The pasta is traditionally cooked in milk, and it's then served with lamb ragu and sprinkled with pecorino. This dish was made for the feast of the Ascension, when only work that was allowed was milking the animals, and that's why this pasta is cooked in milk.