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Strascinati Pugliesi

Strascinati Pugliesi
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Strascinati Pugliesi is a traditional pasta dish hailing from the Puglia region of Italy. This rustic and flavorful dish features handmade pasta that is rolled and dragged to create a unique texture, perfect for capturing sauces. With simple ingredients and authentic flavors, Strascinati Pugliesi is a beloved classic that celebrates the culinary heritage of Southern Italy.

Ingredients

Scale
  • 2 cups semolina flour
  • 1/2 cup warm water
  • Pinch of salt
  • Extra semolina flour for dusting
  • Sauce of your choice (e.g., tomato sauce, garlic and olive oil, pesto)

Instructions

  1. In a large mixing bowl, combine the semolina flour and salt. Make a well in the center and gradually add the warm water.
  2. Use a fork to incorporate the water into the flour until a rough dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Add more flour if necessary to prevent sticking.
  4. Divide the dough into small portions and roll each portion into a long rope, about 1/2 inch thick.
  5. Using a knife or bench scraper, cut the ropes into small pieces, about 1 inch long.
  6. Take each piece of dough and press it against a gnocchi board or the back of a fork, dragging it slightly to create ridges on one side and a slight indentation on the other.
  7. Place the shaped pasta on a lightly floured baking sheet and repeat with the remaining dough.
  8. Bring a large pot of salted water to a boil and cook the pasta in batches for 2-3 minutes, or until al dente.
  9. Drain the cooked pasta and toss with your favorite sauce.
  10. Serve immediately, garnished with grated cheese and fresh herbs if desired.

Notes

  • The texture of Strascinati Pugliesi is key to its authenticity, so take care to create ridges and indentations in the pasta dough for better sauce adherence.
  • Traditional Pugliese sauces for Strascinati include tomato sauce with basil and olive oil, or a simple garlic and olive oil sauce.

Nutrition

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