Slow Food Presidium · Hand-Rolled Pasta
Katta (Hand-Rolled Pasta)
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Katta is hand-rolled one strand at a time, small pieces of dough rolled between two fingers almost like spinning wool, then the dried threads are toasted in a dry pan until they turn brownish-yellow.
Thin, hand-rolled threads of wheat-flour dough, dried in the shade and lightly toasted before being simmered in a sauce of dried fish, tomato, spices, and mutton or beef. It's a labor-intensive dish reserved for honored guests and major Muslim holidays like Ramadan and Eid al-Fitr.
Why it's made this way: Katta is recognized by the international Slow Food Foundation as a Presidium product of Timbuktu and Gao, made by women within informal community groups whose techniques reflect Timbuktu's history as a Saharan trading crossroads shaped by Songhai and Arab-Islamic culinary influence.
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Part of World of Street Food — 3248 dishes from 118 countries.
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