The Strengozze are strips of a fresh pasta with a square section of white colour and with a floury consistency. The ingredients are wheat flour and water mixed manually.

The preparation of fresh pasta without the addition of eggs is lost in the mists of time and was the basis of the birth of the pastificia industry (pasta factory), at the end of the 1800s, enabling the preparation of products without eggs because they are less perishable.

The strengozze of Cantalice are seasoned with tomato sauce or ragout of hare.

 

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