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1
Mound the semolina on a wooden board and make a well in the centre. Add the salt to the cold water and pour gradually into the well, incorporating the semolina from the inner wall. Work the mass until a firm, cohesive dough forms — it should be noticeably stiffer than standard egg pasta dough. Knead for 8–10 minutes until smooth and without cracks. Wrap and rest at room temperature for 30 minutes. The dough is ready when it no longer springs back when pressed with a thumb.
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2
Divide the rested dough into manageable pieces. Roll each piece into a rope roughly 1 cm in diameter, then cut into 2 cm lengths. Working one piece at a time, press two or three fingers onto the cut piece and drag it firmly across the board or ribbed surface towards you, creating a shell-like shape with interior ridges. Transfer formed shapes to a semolina-dusted tray. The shapes are ready when each piece holds a distinct concave ridge without collapsing or tearing.
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3
Bring a large pot of well-salted water to a rolling boil. Add a tablespoon of the olive oil set aside for the sauce. Drop in the strascinati and cook for 8–10 minutes. The thick, ridged shapes require the full duration; test by cutting one through — the cross-section should show no white floury core. Reserve 60 ml of the cooking water before draining.
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4
While the pasta cooks, warm 4 tablespoons of olive oil in a wide pan over low heat. Add the 'nduja. This is where the dish lives or dies: the oil must be warm, never hot — if the pan smokes or the 'nduja sizzles aggressively, remove from heat immediately. Stir gently and continuously until the 'nduja dissolves completely into the oil, staining it a uniform deep red without any brown or bitter-smelling scorching. The emulsion is ready when the oil and dissolved salame form a single, smooth, intensely coloured fat.
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5
Add the drained pomodori secchi to the pan and stir to coat in the 'nduja oil. Pour in the reserved pasta cooking water and stir; the starchy water will loosen and partly emulsify the fat into a cohesive, clinging sauce. The sauce is ready when it holds together without pooling of separated oil.
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6
Add the drained strascinati to the pan. Toss vigorously over low heat for 60 seconds, ensuring every piece is coated and the pasta absorbs the 'nduja fat. Remove the pan from heat entirely. Add the torn basil and the final tablespoon of raw olive oil. Toss once more. The basil should remain bright green — any blackening indicates it was added too early or the pan was still too hot.