Discovering Pasta from One of the World’s Smallest Countries 🇸🇲

Ingredients

• 4 medium Tomatoes (fresh, ripe; diced)
• 1 large Shallot (diced)
• 3 links Pork Sausage (crumbled; seasoned with salt and pepper)
• 2 tablespoons Olive Oil (extra‑virgin)
• 1 teaspoon Salt (plus pinch for dough)
• ½ teaspoon Black Pepper (freshly ground)
• 200 grams Type 1 Flour (low‑gluten stone‑ground) (coarsely ground; low gluten makes dough crumbly)
• 60 ml Water (lukewarm)
• 1 large Egg (optional; adds richness)
• 1 bottle Homemade Tomato Sauce (Pata) (about 500 ml; can be store‑bought if unavailable)

Instructions

1. Prepare the sauce base

   Dice the shallot, chop the fresh tomatoes into small pieces, and crumble the pork sausages into a bowl.

   Time: PT10M

2. Sauté aromatics and sausage

   Heat olive oil in a large skillet over medium heat. Add the diced shallot and sauté until translucent, then add the chopped tomatoes and crumbled sausage. Season with a pinch of salt and black pepper, breaking the sausage up with a fork as it cooks.

   Time: PT5M

3. Simmer the sauce

   Pour the bottle of homemade tomato sauce (pata) into the skillet, stir, and let it simmer gently for about 45 minutes, stirring occasionally.

   Time: PT45M

   Temperature: low simmer

4. Make the pasta dough

   In a mixing bowl, combine the 200 g of low‑gluten flour with a pinch of salt. Make a well in the centre, add the water and, if using, the egg. Mix until a shaggy dough forms.

   Time: PT5M

5. Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

   Time: PT5M

6. Rest the dough

   Place the dough in a plastic bag, seal, and let it rest for 10 minutes at room temperature so it stays moist.

   Time: PT10M

7. Roll, cut, and twist the pasta

   Roll the rested dough thin (thinner than fettuccine but not paper‑thin). Slice into 1 cm wide strips. With slightly damp hands, roll each strip between your palms to form a twisted rope, then pull apart to create individual stratzi strands.

   Time: PT15M

8. Cook the stratzi

   Bring a large pot of salted water to a boil. Drop the fresh stratzi in and cook for 2–3 minutes until al dente.

   Time: PT5M

   Temperature: boiling

9. Combine and serve

   Drain the pasta, return it to the pot or a serving bowl, and toss with enough sauce to coat the strands evenly. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

60 g

Fat

12 g

Fiber

4 g