STRICHETTI

Strichetti, often mistaken with Farfalle, is a bow-tie shaped kind of pasta, very typical for the Emilia-Romagna region.
Even though I prefer it with sauce, I have been told that it once was eaten in broth, adding nutmeg and hard cow cheese to the dough.

with Italian sausage

With green peas

In case you want to try the version in broth, here are the doses for the dough for 6 people.

INGREDIENTI
3 eggs
500 g of wheat flour
250 g of hard cheese
nutmeg

Roll the dough out (not too thin) and while it is still wet, cut it into rectangles of 3x2 centimeters in size.
Using your thumb, index and middle finger, take a rectangle and after placing your forefinger in the middle, join the thumb and middle finger, squeezing the dough toward the center to form a ribbon.

And there you have it - the pasta which, if made with durum wheat flour, is called Farfalle (Italian for butterflies), but, aside from the shape, it has nothing to do with the strichetti, especially not in terms of flavor.

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