I have a buddy whose family is from an area just north of Naples. As a child, he recalls seeing family members eating scattone - a dish made with cooked pasta, a bit of pasta water, and red wine.
He doesn't recall the specifics or proportions of how to make it but he would like to try it. So would I. Does anyone have a recipe or info about scattone?
My family is originally from Bagnoli del Trigno Italy. Growing up in Chicago we always had Scattone before every dinner and sometimes, on very cold days sometimes before lunch. When pasta was part of our main meal, before draining the cooked pasta, small soup bowls would be filled with a ladle or two of the starchy, salty water, a very small portion of pasta, homemade red wine (Zinfandel) and freshly ground black pepper. The goal was to eat it quickly while it was hot. If the main meal was something other than pasta - a small pot of boiled pasta would be made and eaten before the meal.
When we were sick with colds, we would sometimes boil homemade wine, add freshly ground black pepper and drink it as hot as possible. It caused us to sweat ad was thought to help "sweat out" the cold.
It has its own facebook page, with an imprecise recipe
Its own youtube
Here is a stricter recipe that insists that the pasta must be homemade and preferably sagne or taccozze
MOLISE LO SCATTONE (ra Scattone ) Ingredienti per 4 persone: • • • • 150 gr Pasta fatta in casa Acqua di cottura ¼ Vino rosso ( Tintilia ) Pepe/diavolillo tritato Preparazione Di fondamentale importanza e'che la pasta sia rigorosamente fatta in casa, in preferenza Sagne o Taccozze. Dopo aver cotto per meta' la pasta, prelevarne una piccola quantità unitamente ad alcuni mestoli dell’acqua di cottura e versare il tutto in una tazza. Aggiungere un bicchiere di vino rosso locale precedentemente portato in ebollizione . Impreziosire il piatto con un tocco finale di pepe o peperoncino ben tritato.
Here is a Lidia Bastianich recipe (in english) for making taccozze
or a recipe for homemade sagne (but the other recipes say the pasta should be made without eggs)
But good luck finding Molise's Tintilia wine outside of Molise.
Lo scattone has its own festival
The same website that gives the recipe also says that part of the lore of the dish is that it was eaten prior to lunch by people who worked outdoors on very cold days as a way of "opening the stomach" to more easily digest other food. Medicinally it was not only believed to be an aid in warding off colds but also if people ate/drank it before going to bed for the night it helped open their air passages so they could breathe deeply and sleep better.
A friend is from molise and i was served this by him. It is like an aperitivo, not a pasta dish with a wine sauce - as the pasta is cooking, you take a couple of ladddles of the water and mix it with an equal amount of redwine (local, if possible ;)), give a good grind of black pepper, divide into mugs, add just a couple of pieces of pasta-that's it. It is a bit like mulled wine and is said to be good against a cold. Afterwards you eat the pasta that you were cooking in the first place.
That's it! I never could remember the correct name, but my husband's uncle made it for his aunt and made her fall in love with him. They had been out ice skating and she was freezing. I don't think it's a real recipe, he just dipped some water out of the boiling pasta pot and put it in a half coffee mug of wine. They may have mentioned pasta too, I'd love to hear more myself.