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Stracnar with Lamb Ragu

Stracnar is a pasta native to Puglia. It is formed by rolling a sheet of dough on a carved wooden board called a cavarola. The pasta sheet takes on the herringbone pattern of the wood, which is then cut into 2 inch squares.

1/2 amount of recipe Serves 4

Ingredients

For the Pasta

1 cup semolina flour

1 1/2 cups unbleached all purpose flour

Pinch salt

1/2 cup water (approximately)

For the Sauce

2 tablespoons Filippo Berio extra virgin olive oil

1 large clove garlic, minced

1/2 pound ground lamb

6 or 7 Cerignola olives, pitted and chopped

1/4 cup capers in salt, well rinsed and chopped

2 1/2 cups cherry tomatoes, quartered or 1 28-ounce can chopped plum tomatoes

1/4 cup minced parsley.

Salt and pepper to taste

1/2 recipe stracnar squares

1/2 cup grated Pecorino cheese

Directions

For the Pasta
Combine the flours and salt in a food processor or on a work surface; add the water a little at a time to create a dough that is not sticky.

Gather dough into a ball and cover. Allow to sit for 30 minutes.

Divide dough into small orange size pieces roll each one out into a sheet large enough to fit over the cavarola board. Then roll over the sheet with a rolling pin to create the herringbone pattern. Remove the sheets as you roll them and cut them into 2-inch wide strips and then into 2-inch squares.

Place the squares on clean towels as you make them.

To cook, bring 4 quarts water to boil and add 1 tablespoon salt. Add the stracnar and cook until al dente. Drain and add the stracnar to the sauce pan. Sprinkle with the cheese.

Our Cavarola Board is from Artisan Pasta Tools.
http://www.artisanalpastatools.com/cavarola.shtml

SALSA  SAN  GIOVANNIELLO

This sauce is named after a saint from Puglia whose feast day is Nov 27th.

For the Sauce
Heat the oil in a large sauté pan over medium heat and cook the garlic and lamb until the meat is no longer pink. Add the olives and capers and cook a few minutes.

Add the tomatoes, lower the heat and cook the sauce for 15 minutes. Stir in the parsley, salt and pepper to taste. Keep the sauce covered and warm while the stracnar are cooking.

This recipe is featured on show 2214 – Pugliese Pasta / La Pasta Pugliese.

Comments

  1. Tina's avatar

    Tina

    Thanks so much for this recipe! I've never heard of this pasta type and am so happy to learn about it. It's beautiful and the sauce looks scrumptious! I'm looking online as we speak for a cavarola board! Yum! Grazie mille!
  2. Matthew's avatar

    Matthew

    My great-grandmother (born in the 1870s in Newark, NJ left here cavarola board to my grandmother who left it to my mother then to me. None of us knew what it was used for. My mother never made any kind of Italian food. It's been hanging in my kitchen for 45 years. Thank you for finally solving a long mystery in my family

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