A home-made pasta similar to orecchiette, only larger, sometimes rolled up, or flat, resembling olive leaves, and usually served with meat sauces or greens (cima di rape), or even sardines and pine nuts.

Two classics from Basilicata are strascinati con l'intoppo with a sauce made from three different kinds of meat and pecorino and strascinati mollicati con peperoni cruschi, topped with fried stale breadcrumbs and crushed, crisped up peppers.

In northern Umbria, the favourite sauce is sausage, eggs and cheese.

Also spelled strascenate.