Authentic home cooking from Italy, with US measurements. 
Orecchiette (Strascinate) from Bari with Fresh Tomato Sauce and Ricotta Salata
The name “strascinate” comes from the motion of dragging and shaping the pasta with your fingers. They’re made with re-milled semolina flour and just enough water to create a firm, elastic dough. These are great with a variety of sauces, but in Bari, they’re famous with broccoli rabe, a simple tomato sauce with basil and ricotta salata, or with a meat roll (braciole) or mixed meat ragù. Definitely worth trying!
Orecchiette (Strascinate) from Bari with Fresh Tomato Sauce and Ricotta Salata
The name “strascinate” comes from the motion of dragging and shaping the pasta with your fingers. They’re made with re-milled semolina flour and just enough water to create a firm, elastic dough. These are great with a variety of sauces, but in Bari, they’re famous with broccoli rabe, a simple tomato sauce with basil and ricotta salata, or with a meat roll (braciole) or mixed meat ragù. Definitely worth trying!
Open in Cookpad AppSteps
- 1
On a work surface, pour the semolina flour and make a well in the center. Add a little water and a pinch of salt. Knead until the dough is firm and elastic. Shape into a ball, cover, and let rest for about 20 minutes.
- 2
Meanwhile, make the sauce. In a pot, heat olive oil and finely chopped onion. Sauté until soft, then season with salt and pepper.
- 3
Add the white wine and let it evaporate. Stir in the tomato purée, cover, and cook for 25–30 minutes.
- 4
Once the dough has rested, shape the strascinate (I like to make them the day before and let them dry overnight).
- 5
Bring a pot of water to a boil, add salt, and cook the strascinate for 7 minutes. Drain and toss with the tomato sauce and ricotta salata.
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