Strascinati with cruschi peppers

Combine the semola di grano duro rimacinata and 3g of fine sea salt on a clean work surface. Gradually add the water, mixing with your hands until a shaggy dough forms. Knead for 10-15 minutes until the dough is smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

Take small pieces of the rested dough and roll them into thin ropes, about 1 cm thick. Cut the ropes into 1.5-2 cm pieces. Using a knife or your thumb, drag each piece across the work surface to create the characteristic concave shape of strascinati. Place the formed strascinati on a lightly floured tray.

Gently wipe the cruschi peppers clean. Carefully remove the stems and any seeds.