Ciriole alla Ternana - short

A quick look at how to mix, roll, and cut the dough for ciriole, a regional pasta, demonstrated by our long-time friend Irma Cruciani. Although this video shows eggs added to the dough, often this type of pasta is made without them - just water and flour (almost). For more information on this recipe, visit www.laromita.org/lrnews/ciriole . La Romita School of Art is a non-profit dedicated to fostering cross-cultural exchange.