Preparation time: 30 minutes
- 500 g chestnut flour
- 1 litre water
- 1 pinch of salt
- Boil the salted water in a pot.
- Once it is boiling, pour the flour slowly and work the dough using a wooden handle, “the pulendaghju”, by turning it constantly for about 30 minutes on a low heat and on taking it out of the heat from time to time.
- The “pulenda” is cooked once it forms a ball around the wooden handle and has a tendency to peel off of the sides of the pot.
- Remove from the heat and work it again a few minutes. Spread on a towel some chestnut flour and put the pulenda dough ball on it. Form a roll by folding up the towel to cover it uniformly with flour. Traditionally we use some really thin strings to cut the pulenda in 2 centimetres-thick slices and then we serve it.