We discovered varieties of dough off the beaten track in our market, Italy gives us numerous possibilities to enjoy this foods with various shapes, textures and culinary possibilities … Above you can see the pasta known as Strascinati , a term which roughly translates as ‘dragged’.
The primary point that reminds us a little while in the way of Strascinati and partly since of its name, is the video we could see to the craftsmanship of the Orecchiette, the Carolina Mamma taught us how to cut pieces of dough which is then dragged on the blade and finished to form the ‘ears’ with your finger. No wonder, since the paste is named after the action of ‘trascinare’ (drag) the paste to the desk, so it made ??almost like orecchiette, but not to turn the pieces after drag.
Some of the more noticeable differences between equally varieties of pasta is the fact that Stracinati are larger and flat, don’t form the concavity of the orecchiette, smaller and larger thickness. This form of pasta is normal of the southern regions of Italy, mainly from Basilicata, Puglia addition, is also known by other names in various metropolitan areas of these regions, for example Stagghiotte in Brindisi, Foggia or Stacchioddi Pizzarelle in Salento. Both the shape and the size and thickness may fluctuate slightly for being 1 of the pastas that retain their craftsmanship.
Obviously in Italy will discover numerous varieties of handmade pasta, not the case in our country where we need to go to specialty stores to obtain good Italian pasta. This really is also reflected in its price, which does not mean that Italian pasta is expensive, however the pasta quality industrial and ‘basic’, is at quite reduced prices, yet makes their production profitable.
The Strascinati is made ??with durum wheat flour, water and salt, is actually a specialty fresh pasta with no eggs (although some specialties including lard), almost circular, oval, although as we mentioned, you can fluctuate the processing area. On 1 side is smooth, for that part that creeps to the table and the opposite is often irregular, rough appreciated, helping the sauce from sticking.
As using the rest of Italian pasta, we can combine the strascinati with all kinds of foods and elaborations, seafood, mushrooms and vegetables … remember the Strascinati with sausage ragu ate at an Italian restaurant in Barcelona, ??will be time to recreate this dish in your own home.
Should you also desire to prepare you, you can discover in specialty stores strascinati pasta or gourmet shops, the price will fluctuate by manufacturer and the retailer from whom to get it, can be between 3 and 6 euros half a kilo.