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The cecatiello is prepared by hand using eggs, flour, salt and water.


The tagliatelle are produced using flour, eggs, water and salt, with a rectangular shape, with a width of 0.5 cm, a length of not less than 30 cm and a thin thickness.


The fusilli produced in the province of Benevento is a cylinder of 8 to 13 cm long pasta, which is prepared by hand, using eggs, flour, salt water, olive oil, and the aid of a thin iron.


Work rigidly by hand, the eyelets are round and concave, with the slender edge of the board and the rough surface, and with a size of about 3/4 of an inch.

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