Maccheroni alla molinara

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It is made using only water and durum wheat flour. The pasta is characteristic of the province of Teramo and Pescara, Abruzzo.^[1]

These are manufactured by working the dough until it gets a hole in its center. The process requires trained hands that, facing one another, are able to slip into the hole to knead the dough in a circle.^{[citation needed]}

This pasta remains relatively unknown since it is typically served only in homes and at festivals, and it represents a dying trait even in Abruzzo.^[3]

• List of pasta