Non-VegetarianCalabrese cuisine Main Course

Fileja alla Calabrese

Name: Fileja alla Calabrese
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Calabrese
Ingredients: 400 g semola di grano duro rimacinata; 200 ml lukewarm water; 3 tbsp Extra virgin olive oil; 350 g pork shoulder or pork ribs; 1 item cipolla rossa di tropea; 1 item calabrian chilli; 600 g passata; 1.5 tsp Fine sea salt; 50 g pecorino calabrese

Hand-rolled spiral pasta from Calabria coated in a rich, slow-simmered pork and sweet Tropea onion tomato sauce.

🇮🇹Italy· Calabria

Prep: 45 min
Cook: 50 min
Total: 95 min
Servings: 4
Difficulty: Medium
Calories: 580 kcal

Ingredients

0 of 9 gathered

Servings

400 g semola di grano duro rimacinata — re-milled durum wheat semolina flour
200 ml lukewarm water — adjust slightly as needed for dough consistency
3 tbsp Extra virgin olive oil — divided use
350 g pork shoulder or pork ribs — cut into bite-sized chunks
1 item cipolla rossa di tropea — sweet red onion, finely chopped
1 item calabrian chilli — fresh or dried, finely sliced
600 g passata — smooth tomato purée
1½ tsp Fine sea salt — for seasoning the dough and sauce
50 g pecorino calabrese — finely grated, to serve

Equipment

•Wooden pasta board
•Thin wooden skewer or ferretto (thin rod)
•Heavy-based saucepan
•Large pasta pot
•Colander

Nutrition

Per serving, approximate

Calories: 580 kcal
fat: 20 g
carbs: 74 g
fibre: 5 g
protein: 26 g
calories: 580 kcal

Instructions

1
Mound the semolina onto a wooden board and make a deep well in the centre.
2
Pour in the warm water and a pinch of salt, gradually drawing flour into the liquid.
3
Knead the dough firmly for 8 to 10 minutes until smooth, elastic, and non-sticky.
4
Cover the dough with an upturned bowl and let it rest for 20 minutes.
5
Heat two tablespoons of olive oil in a heavy saucepan over medium heat.
6
Add the pork chunks and brown thoroughly on all sides until caramelised and fragrant.
7
Stir in the chopped onion and chilli, cooking until the onion softens and turns translucent.
8
Pour in the passata and a pinch of salt, then simmer gently on low heat for 45 minutes.
9
Cut rested dough into small pieces and roll each into a thin rope about 8 cm long.
10
Place a thin rod along each rope and roll forward under your palm to hollow and lengthen.
11
Slide the rolled fileja off the rod and arrange on a semolina-dusted tray.
12
Boil the fileja in salted water for 4 to 6 minutes, then drain and toss through the rich sauce.

Chef's tips

Do not over-flour the board when shaping the pasta, as the dough needs slight friction to grip the wooden rod. Keep the remaining dough covered while shaping individual pieces so it does not dry out.

Ingredient substitutions

Pecorino Calabrese → Pecorino Romano or seasoned Pecorino Sardo
Cipolla Rossa di Tropea → mild red onion or sweet shallot

Storage

Store leftover dressed pasta in an airtight container in the refrigerator for up to two days.

Reheating

Reheat gently in a wide pan over medium-low heat with a splash of water until piping hot throughout.

Common mistakes to avoid

•Pressing too hard on the rod, which causes the pasta to stick and tear when slipping it off.
•Making the dough too wet, leading to sticky spirals that collapse during boiling.
•Boiling the fileja too aggressively, which can unravel the delicate hand-rolled spirals.

Serving suggestions

Serve immediately in warm shallow bowls, topped with the tender pork pieces.Dust generously with freshly grated Pecorino Calabrese.Accompany with a glass of robust Cirò Rosso wine.