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Grano arso-which translates: burnt wheat. Originating in Puglia, Italy, there are two stories attributed to this Old World pasta. One: that utilizing the burnt flour that remained on the floor of communal ovens after baking bread was a way for the poor to use every ingredient available, for both bread and pasta dough. The second is that after the harvest, the wheat fields where burned and the blackened wheat was then made into flour, used for bread and pasta. This flour is available on line (type in grano arso flour) but you can also make your own- which I will try next time. To make this dough, which doesn’t have eggs, add 1/4 of the overall amount of flour in your dough- and about 3/4 as much hot tap water- and some salt-I will write a recipe and share soon. Here, after the soft-a little sticky- dough rested for 1 hour, I shaped it two ways: into cavatelli and Stracci ( which means little rags). This whole thing started because my sweet daughter, Julie, told me she had this burnt wheat pasta in a restaurant and loved it- I’m hoping to be able to recreate this for her- home cooking and baking is so great-this is just one of a gazillion reasons