Durum wheat semolina, wheat flour type “00”, water, salt is the dough of the Troccoli, spaghetti with triangular section typical of the Foggiano area.
To make them you use a rolling pin, once made of metal, today mostly of wood that has the characteristic circular blades with which you “twist” the dough.
It is called troccolaturo, a name that derives from the Latin torculum, that is, torcere. It is a very ancient instrument and Bartolomeo Scappi already spoke about it in his Opera dell’arte del cucinare of 1570.
Rustic and thick Troccoli require a strict al dente cooking and go well with rich seasonings and sauces.
In Foggia, capital of the Troccoli, they are mainly eaten with Sunday ragout, a ragout prepared with pork, horse chops, stuffed bacon and sausages, but it is not uncommon to find them also accompanied by mushrooms cardoncelli typical of the place or seafood.
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