Stracnar Squares from Puglia
I am always on the lookout for traditional pasta recipes that are now almost lost to time. One that I discovered earlier this year is a pasta from the region of Puglia with the dialect name of stracnar.
It is made from semolina flour, water and salt. Some people add eggs but originally this was not the case.
Once made, the pasta dough is rolled over a cavarola board to create a herringbone design, then the sheet is trimmed and cut into squares. I like to serve it with a simple tomato sauce but have also served it with a lamb ragu.