Description
Strascinati, a traditional pasta of Basilicata and Puglia, take their name from being dragged across the board.
Pastificio Italyca makes them in Grottole (Matera) with organic durum wheat from the Matera hills, bronze dies and slow drying. The producer recommends them with tomato sauce and with greens such as turnip tops. Cooking time indicated by the producer: 18 minutes.
For restaurants and chefs. Strascinati with cime di rapa, with peperoni cruschi and fried breadcrumbs, or with a lamb ragù are dishes few restaurants outside the south serve. The wide, flat shape takes oil-based vegetable sauces. Plan for the 18-minute cook, or blanch them ahead and finish them in the sauce.
For specialty and Italian stores. Strascinati are a true regional find, rarely seen on shelves abroad. They appeal to customers who cook Italian at home and want more than the familiar shapes. A suggested pairing with turnip greens or a jar of peperoni cruschi makes the purchase easy.
Specs: 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy).
