Sagne Ncannulate: The Salentine Tradition
The sagne ncannulate, meaning twisted on themselves, are the quintessential pasta of traditional Salentine cuisine. This name comes from the fact that they can be made using a reed to roll them up, giving them a unique and recognizable shape.
The Pasta of Salentine Festivals
The sagne salentine are a symbol of local culinary culture, often present at festivals and celebrations. This pasta, with its hearty texture and ability to hold sauces well, is loved by all traditional cooking enthusiasts.
Recipe for Sagne Ncannulate
The recipe for sagne ncannulate is simple but requires some manual skill. It starts with durum wheat semolina from Apulia, a fundamental ingredient that gives the pasta the right texture. The semolina is mixed with water and a pinch of salt, then rolled out and cut into strips that are twisted on themselves.
Essential Ingredients
The ingredients for making sagne ncannulate are few but of high quality. The durum wheat semolina from Apulia is indispensable for achieving a pasta with the right consistency. This type of semolina is easily found in specialized stores and local markets.
Preparing the Sagne
Preparing the sagne requires a bit of practice. After mixing the semolina, the dough is rolled out and cut into strips. These are then twisted on themselves with the help of a reed or a stick, creating the typical shape of sagne ncannulate.
Where to Buy Durum Wheat Semolina from Apulia
For those who wish to make sagne at home, it is important to know where to buy durum wheat semolina from Apulia. Authentic semolina can be found in shops selling typical Apulian products, local markets, and online on sites specializing in regional products.
The sagne ncannulate represent not only a delicious dish but also a piece of history and tradition of Salentine cuisine, worth discovering and enjoying on every occasion.
