Wide, flat dried pasta made with durum wheat semolina, with one smooth side and one rough side. For the peasant sauces of the South.
Dried pasta from Campania, made with durum wheat semolina, based on a shape from Basilicata and Apulia. The name comes from "to drag", the gesture that stretches the dough across the board.
Wider than orecchiette, they have an irregular surface that holds the sauce and a resilient bite.
Serve them with turnip greens, garlic and anchovies, with peperoni cruschi and fried breadcrumbs, or with a tomato sauce with pork or lamb.
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Wide, flat dried pasta made with durum wheat semolina, with one smooth side and one rough side. For the peasant sauces of the South.
