Streppa e Caccialà

Ingredients Wheat flour, salt, water, and a little oil.

How Made The flour is sifted and kneaded for a long time with a pinch of salt, a little oil, and lukewarm water, then the dough is left to rest. Later, small pieces of dough are pinched off, flattened with fingers, and tossed into boiling soup.

Also Known As Maccheroni strappati.

How Served In a typical vegetable soup.

Where Found Liguria, in the Maritime Alps, in particular upper Valle Arroscia.

Remarks The name means literally “tear and throw there,” Italian strappa e caccia là. This flavorful soup, which is made when the Savoy cabbage is white and firm, after the first winter frosts, belongs to the typical cucina bianca. The pasta is cooked in the water in which leaves of Savoy cabbage, turnips, and potatoes are boiling.