Home made Strascinati Pasta

Traditional fresh pasta shape from Puglia

Home made Strascinati PastaTraditional fresh pasta shape from Puglia

Summary

Rate it!0050
  • CourseMain course
  • CuisineItalian
  • Yield2 servings 2 serving

Ingredients

For Pasta Dough
Tipo pasta flour
00 350 Grams
Large eggs
2
Large egg yolks
6
To make the pasta shape
Small wooden (or metal) piece of mm dowel
31
A ridged Gnocchi board

Steps

  1. By hand. Sieve flour out into a mound on a work surface, make a small well with your finger and the place the eggs and egg yolks into the centre.
  2. Using your fingers slowly bring the flour into the eggs in a circular motion and keep doing so until a dough begins to form, then use hands to knead to a smooth elastic dough.
  3. Cover with cling film and rest in the fridge, preferably overnight but at least for an hour.
  4. With a food mixer. Place all ingredients in a food mixer and blend to a dough.
  5. Cover with cling film and rest in the fridge, preferably overnight but at least for an hour.
  6. To make the pasta shape
  7. Dust your gnocchi board with a little flour and rub your dowel with a little olive oil.
  8. Take one of the small pieces of pasta and place it on your gnocchi board.
  9. Lightly push the dowel into the middle of the pasta piece so it curls a little either side of the dowel, then roll it gently away from you and it will begin to wrap around your dowel.
  10. Once the pasta is wrapped round the dowel twist your dowl so and repeat the process on the other side of your gnocchi board which will make a criss-cross pattern on the pasta.
  11. Carefully slide the pasta off the dowel and leave to dry-out slightly.
  12. Repeat steps with rest of the pasta till you have as much strascinati as you need.