Casarecce or “Striftadia” in Greek (from στριφτάδια which means “turning”), is a loosely free-form shape pasta. This strange shape has the advantage that it captures the sauce and tastes amazing!
Ingredients: Semolina, durum wheat flour, eggs, sheep’s milk, salt
Weight/Volume: 500 gr
Casarecce with vegetable sauce
Chop in small cubes zucchini, eggplant, colored peppers, chop parsley and garlic and fry all together in a saucepan with some extra virgin olive oil.
When vegetables are cooked, add the boiled and drained pasta. Then add some cream cheese or grated feta cheese and stir for 1 minute.
Serve with freshly ground pepper on top.