Rascatielli Con Sugo Di Salsiccia, Rascatielli Mit Ei*

Try this delicious pasta dish:

Like ferrazzuoli, rascatielli are just as much a specialty of Basilicata, which has made a name for itself throughout Italy for its outstanding sausages. Rascatielli are similar to orechiette.

Knead a pasta dough from flour salt olive oil and eggs. It should be smooth, shiny and slightly wet. Take rather a little less flour at the beginning. It is always easier to knead a little more flour into a dough that is too wet than a little more liquid into a dough that is too dry. Leave the dough to rest under a wet dishcloth for 30-45 minutes.

Divide the dough into 4-5 pieces. Roll out each piece on a wooden board or tabletop into a long round roll of 1 cm ø. Do not use any additional flour.

Place the rolls close together and dust them very lightly with a tiny bit of flour. Do not flour the bottom of the rolls. This is important for shaping the rascatielli.

Using a kitchen knife or a dough scraper, cut roll pieces 4-5 cm long. The pieces will look like pillows of dough. Shape the Rascatielli by holding the dough pillows towards you, applying light pressure to the floured surface with your index, middle and ring fingers. This will create a cavity designed to receive the sauce. Dry the rascatielli for about 60 minutes. To store while cooking

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