Laina is a type of handmade pasta, typical of the lower Ciociaria andSanti Cosma e Damiano. It is obtained by mixing the wheat flour with water and salt.
The dough must be worked vigorously and spread with a rolling pin (lainaturo).
The dough once made, is covered with a thin layer of flour, and then rolled up on itself and cut with a knife into strips not too thin. Before being cooked, the dough is left to dry.
The laina is a poor people' dish and is accompanied by traditional local vegetables of the country.
The typical combination is with the 'sauce with chick peas' or 'sauce with chickling peas'.
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