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strascinati
'drawn-out' pasta
A home-made pasta similar to orecchiette, only larger, sometimes rolled up, and usually served with meat sauces or greens (cima di rape), or even sardines and pine nuts. Strascinati con l'intoppo from the Basilicata has a sauce with three different kinds of meat and pecorino. In northern Umbria, the favourite sauce is sausage, eggs and cheese.
Also spelled strascenate.
Text © Dana Facaros & Michael Pauls
Image by Corrado Forino