Strascinati con la menta – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Italian Servings: Serves 4
Italy Region / Locale: Italian Servings: Serves 4Strascinati con la menta is a delightful pasta dish originating from the Basilicata region of Italy. Strascinati, a type of rustic pasta hand-made with flour, resembles a slightly elongated orecchiette. This dish beautifully marries the earthy, chewy texture of the pasta with the bright, refreshing notes of fresh mint—an unexpected yet harmonious combination that embodies the simplicity and passion of Italian cooking. Often prepared by nonnas and passed down through generations, this dish captures the essence of al fresco dining and the joy of a garden harvest.
Ingredients
- Semolina flour – 2 cups / 320 g
- Water – 3/4 cup / 180 ml
- Salt – 1/2 tsp
- Olive oil – 2 tbsp
- Fresh mint leaves – 1 cup / 30 g, chopped
- Garlic cloves – 3, minced
- Parmesan cheese – 1/2 cup / 45 g, grated
- Lemon zest – 1 tsp
- Black pepper – to taste
Instructions
- In a bowl, mix semolina flour and salt. Gradually add water, kneading until a smooth, elastic dough forms. Cover and let rest for 30 minutes.
- Divide dough into small tablespoon-sized pieces, rolling each piece on a surface with your palm to form elongated shapes.
- Bring a large pot of salted water to a boil and cook the strascinati for about 3 to 4 minutes, until they float to the top.
- Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
- Add the cooked strascinati to the pan along with chopped mint, tossing to combine.
- Remove from heat, stir in Parmesan cheese, lemon zest, and season with black pepper. Serve immediately.
Substitutions
- Semolina flour -> All-purpose flour
- Olive oil -> Butter
- Parmesan cheese -> Pecorino Romano
Enhancements in the Next Evolution
- Use a mix of whole wheat and semolina flour for a nuttier texture.
- Add a handful of toasted pine nuts for added crunch.
- Incorporate a splash of white wine during sautéing for depth of flavor.
- Top with crispy pancetta for a savory twist.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
