Scorze di mandorle

Scorze di mandorle or almond shells are a type of Italian pasta originating from Basilicata, especially around Matera and the small town called Pomarico. The pasta is made with a mixture of durum wheat flour, salt, and water. Once kneaded, the smooth and firm dough is left to rest.

After a while, small pieces of dough are dragged over a wooden board with the rounded tip of a knife in order to produce small curls that look very similar to almond shells. The pasta is boiled in salted water, and it’s then served with different sauces, but the pasta dishes are almost always sprinkled with grated local pecorino cheese on top.