Dish

Strascinati di grano saraceno

Buckwheat Strascinati pasta

Strascinati di grano saraceno is made with buckwheat flour, water, garlic, olive oil, and chili flakes. The pasta is typically served with a tomato-based sauce and topped with grated Pecorino Romano cheese. The buckwheat flour gives the pasta a nutty and earthy flavor that pairs well with the spicy tomato sauce. This dish is perfect for those who enjoy hearty and flavorful pasta dishes.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Strascinati di grano saraceno originated in the Basilicata region of Italy, specifically in the town of Matera. The dish was created by local farmers who used buckwheat flour as a way to make a hearty and filling pasta. Today, the dish is a popular staple in Italian cuisine and is enjoyed by many around the world.

Dietary considerations

This dish is not suitable for those with a gluten allergy as it is made with buckwheat flour. It is also high in carbohydrates and calories.

Variations

Variations of this dish include adding sausage or pancetta to the sauce. Some also add mushrooms or eggplant for added flavor and texture.

Presentation and garnishing

To garnish, sprinkle with fresh basil and grated Pecorino Romano cheese. Serve hot.

Tips & Tricks

To prevent the pasta from sticking together, be sure to stir it frequently while cooking. If the sauce is too thick, add a splash of pasta water to thin it out.

Side-dishes

This dish is typically served as a main course and does not require any side dishes. However, a simple green salad or roasted vegetables can be served alongside the pasta.