Tag: cousins

How strascinati are made, cousins ​​of orecchiette – Italian Cuisine

How strascinati are made, cousins ​​of orecchiette


Warning: they are not the same, in Puglia they care about the difference. Here is what it is and how to prepare them at home

What's better than fresh pasta home made? Meanwhile it is good: only top quality ingredients, which we all always have at home. Then it is funny: putting your hands in the dough is a relaxing and satisfying activity, creating something with your own hands always excites both adults and children. Okay, it takes time, but the result pays off any effort.

Today, for example, we propose strascinati: Have you ever heard about it? Type of pasta originating from Puglia and of Basilicata, is similar to orecchiette, but with a larger format. They are called so precisely because the fingers "drag" the piece of pasta, to give it the typical oblong and concave shape.

If you want to try your hand at preparing them, read the passages of the recipe below; in the gallery, however, you will find some advice on which ones condiments match to taste them at best.

How to make strascinati

Ingredients

To make strascinati at home, you need: 400 gr of durum wheat flour, warm water and salt to taste.

Method

Form the flour fountain on the pastry board, slowly pour the lukewarm water into the crater, mixing for about a quarter of an hour, obtaining a smooth and homogeneous mixture. Leave the dough covered by a cotton cloth to rest for about half an hour. Then, remove the blocks from the mixture, from which with the help of your hands, you will create long snakes, which you will cut into pieces of 3 cm each. Now comes the fun part: take a small piece and with your index, middle and ring finger, drag it until it is completely spread out. Do not press too hard to avoid making holes in the dough. Before boiling them, the strascinati must be left to rest for a quarter of an hour. Then dip them in boiling water: when they rise to the surface, they are ready to be drained and served.

Now they must be seasoned: to find out which one sauce fits better with the strascinati, take a look at ours gallery!

Noodles and his cousins ​​… Soba, udon, somen, ramen or shirataki – Italian Cuisine

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It's easy to say Noodles
Remember C’era's once-American gangster David Aaronson was called Noodles, like noodles, spaghetti. But apart from the decidedly evocative shape, Japanese noodles are conceptually very different from our own. First difference: the pasta is made of durum wheat flour and is drawn, while the noodles do not use durum wheat flour and are cut directly from the pastry dough with little humidity.

175114THE Soba in particular they are made of buckwheat, have a brown color and can be served hot or cold (for example with hard-boiled eggs, pickled radish, seaweed, cucumbers, Korean pears or tomatoes as in Korean Bibim-guksu). The Udon they are made of wheat flour and are offered in the same way as Soba, while i Somen they are usually eaten cold. THE ramen they are the ones that stand out better, yellow because of the egg, they are more full-bodied. Finally, Shirataki they are the finest and also the lightest.

Fast and adaptable food
The first merit of noodles is to be a very food versatile, suitable to be proposed with meat, fish vegetables, it lends itself particularly to be created with the noble leftovers of our fridge. The second merit is instead that of being a fast food ante litteram, precisely because the preparation time is a few minutes. And in a rope company, where time is the real resource, preparation speed is almost a pre-requisite.

Fried or boiled?
Noodles can indeed be boiled in salted water, or fried or scalded in boiling water and then jumped into a wok. But in all cases the preparation times are fast. Furthermore, the fact of blending well with any ingredient also means that they can be remedied without an ad hoc expense.

175117Benefits
Their history is very ancient and it seems that their chronological age is around 4000 years, when in the distant China already full of property were born. The last (but not least) reason that leads us to appreciate and consume noodles lies in their nutritional properties. Depending on the sub-category to which they belong they can benefit our body on many fronts. They range from fibers and minerals such as iron, potassium, phosphorus, zinc and calcium (which we find especially in soba), to antioxidant properties and to the prevention of heart disease. They promote intestinal motility, are light and digestible, but at the same time they can enter into all the effects of comfort food. Ramen in particular then normally associate in the soup with ingredients that are particularly beneficial: kombu seaweed, rich in iodine (which stimulates the metabolism and burn more calories) and katsuobushi (tuna fillets that are left to ferment with a laborious and ancient technique), decidedly generous in benefits of all kinds (especially for the intestine).

A photo full of joy
Finally, like the Italian spaghetti, they are photogenic and aesthetically cheerful. Which for food is no small thing. Not by chance in this edition of the Pink Lady Food Photographer, also dedicated to food, this year wins just one shot dedicated to noodles, with an image of a party that sees them as protagonists in China.

Emanuela Di Pasqua
May 20, 2019

Credits images:

Edward Guk / Unsplash

The Creative Exchange / Unsplash

Miguel Maldonado / Unsplash

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