This is a dish that dates back to times previous to the Italian unification and is typical of the area of Chiaromonte, Fardella, Calvera and Teana.
The dough for the pasta was prepared with a mixed flour of vegetables and cereals, in particular broad beans, chickpeas, barley and bran, and seasoned with cacioricotta cheese and flakes of dried peppers.
This kind of recipe, rich with legumes, was an alternative to the usual pasta made of bran. ‘Cacio’ and peppers cover the taste of vegetables, however. In order to exalt this particular taste, a seasoning based on fresh cherry tomatoes will be suggested.
Let them cook for 15 min. and when they are almost ready, add some laurel leaves, previously fried in the oil of olive ‘maiatiche’, grown in the ‘calanche’ of Basilicata.