Part 3/9:
The dish pertains to a unique pasta-like component called tracta, a dried dough made from various grains and flour. An exploration into making tracta reveals that it requires meticulous preparation, soaking coarse grain semolina and fine durum flour in water until it becomes a firm, dry dough. After rolling out the dough, it must be dried thoroughly—either in a low oven or air-dried for a day—before being crumbled and used in the stuffing for the roast pig.