Manfrigoli is, or was, a soup made up of flour, often from emmer or spelt, and eggs, mixed together with the hands, until it formed tiny grains, creating a crude, rustic pasta, and cooked in broth or served with a tomato-based sauce. It appears to have been similar to the couscous of the Berbers, and came from Romagna and the Marche. This was a funeral dish, eaten after returning from the funeral rites.
