Fini Fini alla Ciociara
Delicate handmade egg tagliolini from southern Lazio, tossed in a slow-simmered country pork and herb tomato ragù.
- Prep
- 35 min
- Cook
- 50 min
- Total
- 85 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •Rolling pin or pasta machine
- •Large saucepan
- •Large pot
- •Sharp chef knife
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 22 g
- carbs
- 64 g
- fibre
- 4 g
- protein
- 26 g
- calories
- 560 kcal
Instructions
- 1
Mound the flour on a clean worktop and make a wide well in the centre.
- 2
Crack the eggs into the well and beat gently with a fork.
- 3
Gradually draw the flour inwards until a rough dough forms, then knead for ten minutes until smooth.
- 4
Wrap the dough in a damp cloth and rest for thirty minutes at room temperature.
- 5
Heat olive oil in a saucepan over medium heat and sauté onion, carrot, and celery until soft.
- 6
Add the minced pork and cook until browned, breaking it up with a wooden spoon.
- 7
Pour in the white wine, let it evaporate, then stir in passata, rosemary, bay leaf, and salt.
- 8
Cover and simmer the ragù on low heat for forty minutes, stirring occasionally.
- 9
Roll the rested dough paper-thin, dust with flour, roll loosely, and slice into thread-like ribbons.
- 10
Cook the cut pasta in a large pot of boiling salted water for ninety seconds, then drain.
- 11
Toss the hot pasta immediately with the meat sauce and serve with grated pecorino.
Chef's tips
Roll the pasta sheet as thin as possible, almost translucent, before cutting. Fini-fini cook in under two minutes, so ensure your ragù is fully simmered and resting warm before dropping the pasta into the water.
Ingredient substitutions
- Pecorino Ciociaro → mild aged pecorino or Parmigiano Reggiano, as Roman pecorino can be slightly too salty
- Minced pork shoulder → a mix of minced beef and finely chopped chicken livers for an older country variation
Storage
Keep leftover ragù in an airtight container in the fridge for up to three days, storing fresh uncut pasta separately for up to twenty-four hours.
Reheating
Reheat leftover sauced pasta gently in a wide skillet over low heat with a splash of water until steaming.
Common mistakes to avoid
- •Cutting the pasta strands too thick, losing the characteristically fine, melting texture of fini-fini.
- •Overcooking the delicate fresh egg pasta in boiling water beyond ninety seconds.
- •Allowing the sauce to become overly dry before tossing the drained noodles.
Serving suggestions
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