The Strascinati Recipe.
Dough by hand, in a stand mixer, and with the Bimby
Strascinati are fresh pasta typical of Lucanian and Apulian cuisine.
Similar to orecchiette, they are larger than the latter.
The dough is made from water and durum wheat flour, which we will divide into small snake-like pieces that are then “dragged” on a wooden board, thus obtaining their shape and roughness.
Do not confuse them with orecchiette, even if they have the same dough, the shape and processing are different:
orecchiette are dragged with the help of a smooth-bladed knife and then turned over, while strascinati, after the dragging, are only elongated and slightly opened to better accommodate the sauce.
Making strascinati at home is not simple, but with a little manual skill, patience, and practice, you can do it too.
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- Difficulty: Medium
- Cost: Very cheap
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Boiling
- Cuisine: Regional Italian
- Region: Apulia
- Seasonality: All seasons
- Energy 180.68 (Kcal)
- Carbohydrates 37.61 (g) of which sugars 0.00 (g)
- Proteins 4.51 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 1.50 (g)
- Sodium 49.13 (mg)
Indicative values for a portion of 78 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
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- 3 1/4 cups semolina flour
- 1 cup cups water
- 1 pinch salt
- as needed flour
The Strascinati Recipe
Tools
What we need to make
- 1 Wooden Board
- 1 Knife
- 1 Tray
Steps
Making strascinati at home is simple, and with a little manual skill, patience, and practice, you can do it too.
Pour the flour into a large bowl, add the water 1 and the salt, mixing with a fork.
Knead with your hands 2 until you get a firm and dry dough.
Transfer the dough to a wooden board and work it to form a loaf.
Cover it with an overturned bowl and let it rest for about 30 minutes.
Now take a small portion of dough at a time, then roll it out with your hands to form little snakes,
lightly flour them and cut them into small pieces about 1 inch each.
Grab a knife at the smooth side and use three or four fingers to apply light pressure on the pasta pieces, moving them on the board to give them shape.
Once the strascinati are formed, stretch and slightly open them with your fingers and then
let them dry in the air for at least half an hour before plunging them into boiling salted water.
Here is the Strascinati Recipe
Cook the strascinati in boiling salted water for a few minutes, draining them when they start to float. Season to your liking.
Place salt and water in the bowl, dissolve: 2 min./122°F/speed 3.
Add the semolina flour, knead: dough setting /2 min. Transfer the dough to the work surface and compact it with your hands to form a cylinder that should be smooth and slightly moist.Follow the processing as described above.
Tips and Storage
The Strascinati Recipe
Tips
Strascinati are the typical Sunday pasta in Basilicata and are usually served with meat sauce based on lamb or pork sausage, depending on local tastes and traditions.
Storage
Once dry, strascinati can be stored at room temperature for about 1 month, inside a well-sealed food bag.
FAQ (Questions and Answers)
The Strascinati Recipe
Can I freeze Strascinati?
Better not, as they would break. It is better to let them dry well covered in flour and store them in paper bags and then in freezer bags.
