Straccadenti, Stracadéint, Straccadèint, Straca dent

Straccadenti is a traditional pasta dish from the Emilia-Romagna region of Italy. It is a type of handmade pasta that is similar to tagliatelle, but with a rougher texture. The name “straccadenti” means “teeth puller” in Italian, which refers to the chewy texture of the pasta.

Straccadenti can be found in many towns and communes throughout Emilia-Romagna, including Bologna, Modena, and Parma. It is often sold in local markets and specialty food shops, such as La Bottega del Buon Caffè in Bologna and Salumeria Garibaldi in Modena.

To make straccadenti, the pasta dough is typically made with flour, eggs, and a pinch of salt. The dough is then rolled out and cut into thin strips, which are boiled in salted water until al dente. Straccadenti is often served with a rich meat sauce, such as ragù alla bolognese, or with a simple tomato sauce and grated Parmigiano-Reggiano cheese.

Straccadenti has been recognized as a traditional food product (PAT) by the Emilia-Romagna region. The specifications for straccadenti include:

– The pasta must be made with durum wheat flour, eggs, and salt.
– The pasta must be cut into thin strips that are approximately 1-2mm wide.
– The pasta must be cooked in salted water until al dente.
– Straccadenti can be served with a variety of sauces, but traditional pairings include ragù alla bolognese and tomato sauce with Parmigiano-Reggiano cheese.

– “Straccadenti: la pasta fatta in casa che fa venire l’acquolina in bocca.” Gazzetta di Modena.
– “Straccadenti: la pasta fatta in casa che conquista tutti.” La Repubblica.