Wide, flat fresh pasta dragged across the board, made with durum wheat semolina. Close to orecchiette, it holds sauces well.
Fresh pasta from Campania, made with durum wheat semolina, based on a shape from Basilicata and Apulia. The name comes from strascinare, "to drag", because the dough is pulled across the board with several fingers.
Wider, longer and flatter than orecchiette, they have one rough side and one side marked by the fingers. The bite is rustic.
Serve them with peperoni cruschi and fried breadcrumbs, with broccoli rabe or fresh tomatoes and cacioricotta, or with a ragù.
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Wide, flat fresh pasta dragged across the board, made with durum wheat semolina. Close to orecchiette, it holds sauces well.
