👨‍🍳 조리법

1. 1

   For the strascinati: Combine semolina flour and lukewarm water in a bowl. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for about 5-7 minutes until smooth. Let rest for 15 minutes.

2. 2

   To make strascinati: Pinch off small pieces of dough (about the size of a hazelnut). Roll each piece into a small rope, then drag it across the work surface with the palm of your hand or a knife to create the characteristic 'strascinato' shape (a small, irregular ear shape).

3. 3

   Bring a large pot of salted water to a boil for the pasta. In a large skillet, heat 4 tbsp of olive oil over medium heat. Add the sliced garlic and red chili flakes and sauté until the garlic is fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.

4. 4

   Add the trimmed and chopped broccoli rabe to the skillet with the garlic and chili oil. Add about 1/4 cup of the pasta cooking water (once it starts boiling). Cover and steam for 5-7 minutes, or until the rapini is tender-crisp. Season with salt.

5. 5

   Add the strascinati to the boiling salted water and cook for 5-8 minutes, or until al dente. Reserve about 1 cup of the pasta cooking water before draining.

6. 6

   Drain the strascinati and add them directly to the skillet with the broccoli rabe. Add the remaining 2 tbsp of olive oil and about 1/2 cup of the reserved pasta water. Toss well to coat the pasta and create a light sauce. Add more pasta water if needed to reach desired consistency.

7. 7

   Serve immediately, with grated Pecorino Romano on the side if desired.