Strascinati - small pieces of rolled pasta that have a very satisfying bite. Strascinati means dragged as squares of pasta are dragged across a grooved wooden board called cavarola, which presses grooves onto one side of the dough that help to hold any sauce.
This artisan made pasta is bronze drawn to create a porous dough which holds sauces well. The pasta is then dried slowly for around 30 hours.
500g
Bartolini
Ingredients: Durum Wheat Semolina
Strascinati with Courgettes and Ham
500g Strascinati
3 Courgettes, cut into fine julienne sticks
2 slices Prosciutto, diced
1/2 Onion, finely chopped
5 tablespoons Extra Virgin Olive Oil
Salt & Pepper to taste
grated Parmesan Cheese
Brown the onion and courgettes in a large pan with the oil. When nearly cooked add the ham and finish cooking. Add salt & pepper to taste. Meanwhile cook the strascinati pasta in plenty of salted water for 12 minutes, drain and toss in the sauce. Sprinkle with Parmesan and serve.
