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Eduardo Pasinelli on Instagram: "⬇️ How to make Spizzulus. 📕 For the dough: • 200g (7 oz) semolina flour • 100g (3.5 oz) water • 1 tsp salt Instructions: 1. Make the dough and let it rest, wrapped in plastic wrap, for 30 minutes. 2. Roll out the dough to 5 mm (0.2 in) thick and cut it into strips (use a Chitarra for extra precision). 3. Using a knife or a spatula drag the pieces of dough over a gnocchi board and pinch the opposite sides together. 🔔 Secret tip: Avoid using olive oil when making
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Eduardo Pasinelli on Instagram: "⬇️ How to make Spizzulus. 📕 For the dou…
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