Sagne ncannulate
Sagne ncannulate is a variety of fresh pasta prepared mainly around Lecce, a city in the Apulian region of Salento. It is shaped to resemble twisted ribbons, allegedly to imitate the Baroque architecture of the city. The flour is kneaded with water for a long time until the dough becomes smooth and firm.
It's left to rest, then rolled and cut into strips which are rolled in a spiral on a tube or a round stick. The pasta is then slid off the stick and left to dry. Traditionally, it is paired with sugo schiattariciati, a simple, fresh tomato-based sauce flavored with olive oil, basil, and a touch of garlic, all finished with generous amounts of crumbled cacioricotta cheese.
In the past, this pasta was made by girls in orphanages, and the sagne ncannulate that were particularly celebrated were the ones from the orphanages in Foggia, the Maddalena and the Orfane, so much that the pasta was even sold in neighboring Abruzzo.
Pairing tips
Negroamaro
Negroamaro is a red grape variety mostly found throughout Apulia, particularly in Salento, Lecce, Tarento, Brindisi, and Foggia. It is often used together with ... Read more
Serve with
Cacioricotta Pugliese
This traditional Apulian delicacy is a cross between a cheese and fresh ricotta. Made with the mixture of milk from pasture-fed goats or sheeps, it is produced by combining ... Read more
Ricotta forte
Ricotta forte is a traditional Apulian cheese. This white cheese is made from sheep's or goat's milk. The texture is creamy and spreadable, the aromas pungent,... Read more
