Strascinati

Strascinati is a hand-shaped pasta from the Molise and Apulia regions of Southern Italy, though versions can be found throughout the Italian peninsula. The name, derived from the dialect word *strascinare* (“to drag”), refers to the technique of dragging a small piece of dough across a wooden board with the fingertips, creating an irregular, slightly ridged strip that catches sauces effectively. The simplest dough uses just flour and water—traditional versions in Molise sometimes add a little semola rimacinata for texture—while richer preparations may include eggs.

A great strascinati is distinguished by its uneven thickness, which yields a satisfying contrast between chewy edges and a more tender center. It must be cooked al dente and paired with a sauce that hugs the rough surface; classic pairings include a simple tomato and basil sauce, cacio e pepe, or a ragù of lamb. In Basilicata, the pasta is often tossed with *peperoni cruschi* (crispy, dried peppers) and breadcrumbs for a crunchy, savory finish.

Regional variations abound: in Apulia, strascinati may be served with broccoli rabe and anchovies, while in Umbria, the dish takes on local ingredients. At Trattoria Il Grottino in Città di Castello, a version has been noted by the food community platform JustUs, likely reflecting an Umbrian interpretation. Whether in a rustic trattoria or a home kitchen, the hallmark of strascinati remains its handmade, slightly rough texture and the way each irregular noodle holds the sauce, making every bite distinct.