Mix 250gr of chestnut flour and 250gr of white flour with warm water. You will get a homogeneous and elastic, rather compact, mixture. Press it a bit, then lay it on the work surface, and with the help of a rolling pin, cut it to a tile 1cm and a half thick .

Cut it into strips as long and large as a generous breadstick, cut again in pieces about 2cm and pass them vigorously on a fork with a swipe (hence the name) of the finger or thumb as you like it.

Boil them in plenty of water, salted to taste, and flavour with pesto, tomato or bruzzo (or all three together!). There are multiple versions, including one with walnut sauce and chopped wild walnuts with pecorino chips; one with potatoes and bruzzo (perhaps with the addition of tender green beans), but you can also flavour with the sauce of roast rabbit or beef, or, in summer, with lightly cooked fresh vegetables, fresh ricotta cheese and extra virgin olive oil (better from “taggiasca” olives). Well ... add your personal talent!