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up in the air on a windy day so that the shaft would fly away and the wheat would fall on the ground. A sieve was used to complete this process. As I mentioned, each family piled its wheat bundles in the shape of a house with a pointed roof to allow the rain to run down.
of the machine, while the hay was spewed out in the front. The wheat was taken home in sacks by donkeys or carried by men on their shoulders or by women on their heads. The hay was baled into the "rit" (from the Latin retis, net), a rope net attached to two poles, that
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At the end of the day all the participants were rewarded with a huge dinner. The wheat was stored in sacks in cool and dry rooms. During the year it was brought to the mills where it was turned into flour. The miller was usually paid in flour. The flour was used for the two most important staple food of the village: pasta and bread. The pasta was freshly made by the housewives as needed. On special occasions it was made with eggs
and cut by hand as tagliolini or fettuccine, or cut with the famous
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