Discovering Sciabbó Pasta: A Taste of Rustic Italian Tradition

 

 Italy is a land of incredible culinary diversity, where every region, every town, and often every family, has its own cherished recipes and unique pasta shapes. Today, we're diving into a lesser-known but utterly charming gem: Sciabbó Pasta.

Sciabbó, sometimes spelled 'sciabò', is a delightful pasta shape that hails from specific areas of Southern Italy, particularly Calabria. It's a rustic, hand-formed pasta, often described as small, irregular ovals or "little rags" (from the dialect word for rag, or scrap). Unlike perfectly uniform factory-made pasta, Sciabbó embraces its imperfections, with each piece showcasing the artisanal touch of its maker. This unevenness isn't a flaw; it's a feature that allows the pasta to beautifully cling to sauces, absorbing every bit of flavor.

Its hearty texture and ability to capture rich, rustic sauces make it a perfect canvas for robust ingredients. If you love discovering authentic Italian regional specialties, Sciabbó is a must-try. It’s a wonderful project for a weekend afternoon and a rewarding way to connect with the time-honored traditions of Italian nonnas.

While finding pre-made Sciabbó outside of Italy might be a challenge, making it at home is surprisingly accessible and incredibly satisfying. Get ready to roll up your sleeves and experience the simple joy of hand-making pasta!

Here's how to make Sciabbó pasta and pair it with a classic, rich Calabrian-inspired sauce:

Yields: 4-6 servings Prep time: 45 minutes (for pasta), 15 minutes (for sauce prep) Cook time: 20-30 minutes (for sauce simmer), 5-7 minutes (for pasta)

Ingredients:

For the Sciabbó Pasta:

• 2 cups (about 240g) '00' flour or all-purpose flour, plus more for dusting
• 2 large eggs
• 1/2 teaspoon salt
• 1-2 tablespoons water (if needed)

For the Rustic Calabrian-inspired Sauce:

• 2 tablespoons olive oil
• 1/2 lb Italian sausage (sweet or hot, casings removed)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup red wine (optional)
• 1/2 teaspoon dried oregano
• Pinch of red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper to taste
• Fresh basil leaves, for garnish
• Grated Pecorino Romano or Parmesan cheese, for serving

Equipment:

• Large bowl or clean work surface for pasta making
• Fork or pasta cutter
• Large pot for boiling pasta
• Large skillet or Dutch oven for sauce

Instructions:

Making the Sciabbó Pasta:

1.    Form a Well: On a clean work surface or in a large bowl, mound the flour and make a well in the center.

2.   Add Wet Ingredients: Crack the eggs into the well and add the salt.

3.   Mix: With a fork, gently whisk the eggs, gradually incorporating flour from the inner edge of the well. Continue until a shaggy dough forms. If the dough is too dry, add water a teaspoon at a time.

4.   Knead: Gather the dough and knead it on a lightly floured surface for 8-10 minutes until it is smooth, elastic, and no longer sticky.

5.   Rest: Form the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to work with.

6.   Shape the Sciabbó:

o   Divide the rested dough into 4 equal pieces. Work with one piece at a time, keeping the others covered.

o   Roll each piece into a rope about 1/2-inch thick.

o   Using a knife or bench scraper, cut the rope into small, irregular pieces, roughly 1/2 to 3/4 inch long. Don't worry about perfect uniformity – the rustic nature is part of its charm!

o   Lightly dust the formed Sciabbó with flour to prevent sticking. Place them on a baking sheet lined with parchment paper. Repeat with the remaining dough.

o   (Optional) You can gently press each piece with your thumb against a ridged gnocchi board or the back of a fork to create a slight curl or indentation, helping it catch even more sauce.

Making the Rustic Calabrian-inspired Sauce:

1.    Brown Sausage: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the Italian sausage (without casings) and break it up with a spoon. Cook until browned and crumbled. Remove the sausage to a plate, leaving a little fat in the pan.

2.   Sauté Aromatics: Add the chopped onion to the pan and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3.   Deglaze & Simmer: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Let it simmer for a few minutes until slightly reduced.

4.   Add Tomatoes & Seasoning: Stir in the crushed tomatoes, dried oregano, and red pepper flakes (if using). Return the browned sausage to the pan. Season with salt and pepper to taste.

5.   Simmer: Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 20-30 minutes, allowing the flavors to meld. The longer it simmers, the richer it will be.

Cooking and Combining:

1.    Boil Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the homemade Sciabbó pasta and cook for 5-7 minutes, or until al dente. Since it's fresh pasta, it will cook faster than dried.

2.   Combine: Drain the cooked Sciabbó, reserving about 1/2 cup of pasta water. Add the pasta directly to the skillet with the sauce. Toss well to coat. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.

3.   Serve: Serve immediately in warm bowls, garnished with fresh basil leaves and a generous sprinkle of grated Pecorino Romano or Parmesan cheese.

This Sciabbó pasta dish is more than just a meal; it's an invitation to slow down, connect with your food, and savor the rich, authentic flavors of Southern Italy. It’s hearty, comforting, and wonderfully satisfying.

Buon appetito!