Strascinati with Pork Sauce

To make the strascinati, combine the Semolina flour and 5 grams of Salt on a clean work surface. Gradually add 200 grams of Water, mixing with your hands until a firm, smooth dough forms. Knead for 10-15 minutes until elastic. Cover the dough with a clean cloth and let it rest for 30 minutes at room temperature.

After resting, roll small pieces of dough into thin ropes (about 1cm thick). Cut the ropes into 2cm segments. Using the tip of a knife or your thumb, drag each segment across the work surface towards you, creating an elongated, hollowed shape. Place the finished strascinati on a lightly floured tray and repeat with the remaining dough.

Prepare the pork sauce. Pat the Pork shoulder and Pork ribs dry with paper towels. Season generously with salt and Black pepper.