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matasse
skeins of pasta
Home-made strands of pasta, left to dry in 'skeins.'
The matassa di Caposele from the province of Avellino in Campania, was traditionally made in July when the wheat had recently been harvested, and simply served with chick peas, garlic and olive oil.
See how it's done in Caposele (with a good deal of giggling)
Text © Dana Facaros & Michael Pauls
Image by Späth Chr.