Scorze di nocella

Scorze di nocella (lit. hazelnut shells) is a traditional type of pasta originating from Taranto in Puglia. The pasta is made with a combination of durum wheat flour or whole-wheat flour and water. The ingredients are worked into a smooth and firm dough that’s left to rest.

After a while, small pieces of the dough are rolled into balls, and each tiny ball is poked with a finger in order to create a shape that looks like a hazelnut shell. The pasta is boiled in salted water and it’s then typically served in broth or with legumes or ricotta.