Italiano 
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Stracci
The pasta is drawn with bronze molds and dried in thermo-mechanical dryers, created in the early twentieth century with drying times ranging from 3 to 6 days, at low temperatures, not exceeding 38°.
€6.20
Tax included
“Senatore Cappelli” durum wheat pasta is produced with “Senatore Cappelli” durum wheat semolina, seed from the 1930s-40s, its name is in honor of Senator Raffaele Cappelli, promoter of the agrarian reform in the early 1900s which led to the distinction between durum and soft wheat. The Senatore Cappelli plant has a height of about 1.80 m and contains higher percentages of lipids, amino acids, vitamins and minerals as well as characteristics of high digestibility. The pasta is drawn with bronze molds and dried in thermo-mechanical dryers, created in the early twentieth century with drying times ranging from 3 to 6 days, at low temperatures, not exceeding 38°. This natural drying method is the best way recognized by the scientific literature of the sector, to avoid thermal damage and to safeguard the organoleptic qualities of the product.
Stracci
84 Items
Data sheet
- Weight
- 500 g
- Ingredients
- “Senatore Cappelli” Organic Durum Wheat Semolina, Water. Contains Gluten.
Our recipe
Stracci and chickpeas
Ingredients for 4 people
Method
- 160 gr of Stracci
- 250 g of dried chickpeas
- 2 cloves of garlic
- 3 tablespoons of extra virgin olive oil
- 1 bunch of fresh parsley (or rosemary)
- Salt to taste.
First of all soak the dried chickpeas with a teaspoon of baking soda for about 12h. Then fry them in a large pot garlic cloves previously peeled and crushed with the oil for 1 minute. Add the chickpeas, let them brown in the pan over high heat turning for a minute. Add the chopped parsley or rosemary, dilute with 3 glasses of water and cook for about 40 – 50 minutes with lid until soft. Finally, take 1 ladle full of chickpeas and set aside.
Then add about 2 glasses of water to the pot, bring to the boil and add the pasta. At this point, cook on very low heat above all, turn often, so that the pasta does not stick to the bottom e turns out to be creamy. The final result must be a creamy pasta with chickpeas. A few minutes from the end, remove the garlic; add the salt, the ladle of chickpeas set aside and another handful of chopped parsley. Turn and finish cooking. Serve it hot!
