Carrati, Pietraroja’s traditional pasta shapes, are made exclusively by hand. They are named carrato because the pasta is “carriata,” meaning “dragged,” on the table. In the countryside, they were seasoned with olive oil and vinegar. In the old days, they were sun-dried. Two types of flour are used to make them, durum and soft wheat flour, mixed with two eggs and a little water. After pouring the flour to form a mound, a hollow is made at the centre, where the eggs are added. A fork is used to mix the pasta, gradually adding water to create a smooth dough. No flour should remain on the table: this is the indication that the pasta is ready to be put aside to rest. The dough has to be firm, because during the time that it is left aside, about two hours, moisture is created, and this could make it too soft. The sheet of pasta, about half a centimetre in thickness, is cut first into strips and then into rectangular shapes.
The metal rod is placed at the centre of each piece, pushing and dragging it across the table using both hands. The tool was traditionally made in brass and was thicker, because in early times the “carrati” were larger, so that they could be bitten as if they were biscuits. It takes two hours to make a kilo of carrati. Traditionally, carrati are served with mutton ragout sauce, made using mutton chops and served with pecorino sheep’s cheese and walnuts. Other variants are made using seafood, or mushrooms, rocket and cherry tomatoes.