The pounding make lots of flaky layers
These rise up nice and tall and taste great. I like to cut them small- maybe 2 inches? I always use a tall glass we brought home from The Spaghetti Factory!
Dump dough onto a floured board and knead once or twice. Pound flat with a wooden rolling pin or dowel. Fold in half and pound out again. Repeat once or twice more. Lightly rub a little flour on top if these are sticking, but the less flour you add in now the better.