This dish is an example of "cucina povera" (poor cuisine). Poor families used stale bread crumbs instead of expensive ingredients to add flavor to their meals. In regions like Calabria, bread is considered a sacred food, and people believe it should not be wasted. This pasta is one of the traditional recipes that follow this belief.This dish was especially made during Christian fasting days, such as Lent (Quaresima) before Easter and the Christmas season, when people did not eat meat. Since it does not contain meat, it was a perfect choice for these days. However,now, people eat it in every season. This recipe takes time and effort because you make the dough. So, it’s more fun to make it with your loved ones. (Feel free to chat! 😄) so move on the recipe. Ingredients
For the dough:
For the crispy layer:
2 slices of stale sourdough bread
2 cloves garlic
5 tablespoons olive oil
2 tablespoons parsley (finely chopped)
For serving:
4 tablespoons olive oil
Instructions
1-For the pasta dough, mix the flour and water. Knead for about 20 minutes until smooth and soft. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
2-Cut the dough into thick strips, then cut each strip into small pieces. Roll each piece in your hands to make it long. Wrap each piece around a skewer in a spiral shape and roll it back and forth on the table to make it thinner. Remove the pasta from the skewer and place it on a clean, dry cloth. Repeat for all dough pieces. When the pasta is dry, boil it in plenty of salted water for 6-7 minutes. Then drain and mix with olive oil.
3-For the crispy layer, cut the bread into small cubes and blend it with garlic in a food processor. Cook the bread crumbs in olive oil for a few minutes until golden. Add parsley, then sprinkle over the pasta.Enjoy your meal! 😊
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