In Tuscany “stracci” (= rags) are pieces of threadbare, worn out fabric, taken from old household linen: sheets, towels, teacloths, etc. Divided (or more precisely “ripped”) into pieces of all sizes, they were used, in the days before supermarkets appeared, for various chores around the house and in the kitchen.
These biscuits where “christened” with this playful name because their thin, flattened shape and ragged edges are vaguely reminiscent of those old rags. Created at the Fattoria using the “new” wine and oil, from an easy recipe with simple and genuine ingredients, they have a wonderful flavour and a crunchy consistency which makes them literally “disappear in the mouth”, one after the other: it’s impossible to resist!
Sieve the flour (the 400 g) into a mixing bowl and then, a little at a time, add the oil, wine, sugar (the 200 g) and a pinch of salt, stirring with a wooden spoon. When the dough is the right consistency, transfer it onto a well-floured work surface (or table) and knead the ingredients together, adding more flour until it almost doesn’t stick to your hands any more (it should however remain soft). Roll out the dough thinly, with the help of the flour and gradually sprinkling a little sugar on top as the dough is rolled out into a wider sheet. With a sharp knife, cut it into diagonal strips and then into diamond shapes. Place them on lightly floured greaseproof paper and sprinkle with a little more sugar. Bake in a preheated oven, at 150-160 °C, for approximately 15 minutes, until they turn a nice biscuit colour. They should be well cooked, golden-brown, but (of course!) not burnt. If you see that they are browning too much, half way through the baking time cover with baking foil.
Note: you can also add a few pine nuts or raisins (soaked and then dried well) to the dough, or even both if you like.