Strapponi
Strips of pasta ripped from a sheet.
Name. From the verb strappare, to tear. The pieces are torn from the sheet by hand instead of cut.
What it is
Strapponi are irregular pieces of fresh egg pasta torn by hand from a rolled sheet. The cook makes a dough of flour and eggs and rolls it out with a rolling pin. One Tuscan recipe rolls the sheet to about 2 mm. The sheet is then ripped into uneven strips, so no two pieces match. Italian Wikipedia describes them as a variety of pappardelle made by tearing rather than by cutting with a knife.
The shape belongs to the home cooking of Tuscany and Romagna, and it also appears in Liguria. Romagna calls the same idea pasta stracciata, and Liguria calls it sciancà. Strapponi are cooked in water and dressed like pappardelle. A Tuscan recipe site serves them all'agliata, a sauce of garlic and walnuts. They also take tomato sauce with basil and pecorino, and meat sauces. They are distinct from the Umbrian strappatelle, which use leftover bread.
What it is served with
Pairs with: Walnut sauce · Pomodoro · Meat ragu · Wild boar ragu · Butter and sage
Classic plates: strapponi all'agliata, strapponi con pomodoro, basilico e pecorino.
Nutrition
Per 100 g of dry egg pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.
| Per 100 g | Energy | Protein | Carbohydrate | Fibre | Fat | Sodium | Iron |
|---|---|---|---|---|---|---|---|
| Dry | 384 kcal | 14.2 g | 71.3 g | 3.3 g | 4.4 g | 21 mg | 4.0 mg |
| Cooked | 138 kcal | 4.5 g | 25.2 g | 1.2 g | 2.1 g | 5 mg | 1.5 mg |
One portion. 100 g dry becomes about 278 g cooked, 384 kcal and 14 g of protein. Pasta takes on 2.8 times its weight in the pot.
No strapponi? Use these
Ranked by how they behave with sauce, not how they look.
Other names
pasta stracciata, sciancà.
Sources
- Wikipedia (it): Strapponi (profile: origin, form, use)
- IlBoccaTV: Strapponi fatti in casa (profile: origin, form, use)
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169731, Noodles, egg, dry, enriched; FDC 169732, Noodles, egg, enriched, cooked), public domain. The cooked yield is derived from the two energy figures.
- Strapponi, Wikipedia (names, origin), CC BY-SA 4.0
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.