Barley sagne ncannulate, twisted pasta from Salento, 400 g

Sagne ncannulate of barley

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Sagne ncannulate are the twisted pasta of Salento's tradition, here made with barley flour, dried, in a 400 g pack. The spirals hold the sauce well: perfect with tomato and ricotta forte, or with meat sauce and meatballs.

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Data sheet

Manufacturer: Laterradipuglia Pasta
Reference: LTP-MNT-SAGNE-ORZO
Origin area: Puglia
Formato: 400 gr
Ingredients: semola di grano duro 40%, semola integrale di grano duro 40%, farina di orzo 20%, acqua.
Cooking time: 6 min. circa
Varietà di grano: barley
Tipologia di pasta: Sagne
Short production line / 0 Km: Si

Specific References

EAN13: 8053689162660

Description

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Barley Sagne Ncannulate

“The twisted pasta of Salento, made with the flour of the old family kitchen.”

Long strips of pasta twisted around themselves, made with the barley flour of Salento's peasant cooking.

With barley flour Dried pasta 400 g pack

Sagne ncannulate, also known as twisted pappardelle, are a traditional dish from Salento, in the heel of Puglia. What makes them special is their twisted shape, which lets the pasta hold the sauce exceptionally well.

These are the sagne made with barley flour, the oldest and most rustic version: dried pasta, in a 400 g pack. Alongside them you will find semolina sagne and whole wheat sagne.

Tradition

Barley flour in Salento's cooking

Sagne ncannulate follow a traditional recipe handed down from generation to generation: a simple dough that nonetheless takes skill to work. Traditionally it was made with barley flour, an ingredient that goes back to ancient times.

In the past barley flour was widely used in Salento's kitchens because it was more affordable than other flours: the poorest families preferred it to flours from finer wheats such as Senatore Cappelli or Saragolla.

In the kitchen

How to dress sagne ncannulate

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Tomato and ricotta forte

Tomato sauce enriched with ricotta forte (a strong, fermented ricotta) or cacioricotta: the most common dressing.

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Meat sauce

Made with meatballs or chunks of pork: a classic of Salento's cooking.

The classic

Sagne ncannulate with meat sauce

Sagne ncannulate with meat sauce are a classic of Salento's cooking: the rich, tasty sauce matches the twisted shape of the pasta and gets caught in every turn.

It is the dish of Sunday family lunches, where tradition and conviviality sit at the centre of the table.

🍝	Cook the sagne in salted boiling water until al dente, then dress them with your chosen sauce. The time depends on the thickness of the pasta: taste before draining.

Also try

The other pastas in the same range

🍝 Semolina sagne The classic version, with the typical flour of Puglia's pasta: semolina sagne ncannulate.	🌾 Whole wheat sagne The same shape, with less refined flours: whole wheat sagne ncannulate.
🌿 Barley orecchiette The signature pasta of Puglia, with the same flour: barley orecchiette.	🥢 Maritati and macaroni More barley shapes from the tradition: barley maritati and barley macaroni.

Product sheet

At a glance

Product	Sagne ncannulate with barley flour, dried pasta
Pack	400 g
Shape	Long twisted strips
Tradition	Salento, Puglia
Cooking	In salted boiling water, al dente
Pairings	Tomato and ricotta forte or cacioricotta, meat sauce with meatballs or pork