troccoli

Troccoli () is a thick spaghetti-like pasta, featuring a square or oval cross section. It is typical of the Apulian and Lucanian cuisines and is often compared to spaghetti alla chitarra due to its ultimate shape, though the processing for making troccoli traditionally does not require the so-called chitarra, which in turn is a distinctive tool in the preparation of spaghetti alla chitarra.

==Description== Troccoli is a spaghetti-like pasta which is traditionally processed by the so-called troccolaturo or troccolo, a grooved rolling pin which cuts the dough into regular strips about thick; as a result of the pressure employed on the dough, the cross section of each strip will be either square or slightly oval, according to the shape of the grooves themselves (which can be either flat or pointy).