Strascinati con peperoni cruschi e mollica

Strascinati con peperoni cruschi e mollica – Generale Lee CC BY-SA 4.0

From Wikipedia, the free encyclopedia.
Strascinati is a kind of orecchiette, a typical Puglia and Basilicata specialty, but much larger and more open. It is pasta in use in Apulian and Lucanian cuisine. It is a preparation of fresh pasta, without egg, used throughout the south of Italy.
The name derives from the method with which the pasta is shaped, dragged on a large wooden surface with the hand’s fingers. Generally, strascinati are prepared by using three fingers. However, in Basilicata, local customs require four fingers and even eight fingers, allowing very big strascinati (up to 12 centimeters in diameter).
The particular manual technique allows having a smooth side. The one that has been in contact with the wooden board, dusted with flour, is smooth. The other side is a profoundly irregular one that has been in touch with the fingers, which come off the fresh pasta during the strascinati leaving a rough and uneven surface. This side will better collect the sauce.

Strascinati with ragù alla potentina sauce, traditional recipe from Potenza – Redshift87 Public Domain

Regional Recipe from Basilicata and Apulia

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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