Fusilli al Ferretto Molisani
Hand-rolled hollow pasta spirals shaped on a thin iron rod, tossed in a slow-simmered pork and lamb ragù. Known locally simply as fusilli molisani.
- Prep
- 45 min
- Cook
- 60 min
- Total
- 105 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Ferretto (thin metal rod or square skewer)
- •Large cooking pot
- •Heavy casserole or Dutch oven
- •Wooden pastry board
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 20 g
- carbs
- 74 g
- fibre
- 5 g
- protein
- 34 g
- calories
- 620 kcal
Instructions
- 1
Mix the semolina and lukewarm water on a clean wooden board until a firm dough forms.
- 2
Knead the dough energetically for ten minutes, cover with an inverted bowl, and rest for thirty minutes.
- 3
Heat the olive oil in a heavy casserole over medium heat.
- 4
Add the chopped onion and dried chilli, cooking gently until the onion turns translucent and sweet.
- 5
Add the diced pork and lamb, searing until nicely browned on all sides.
- 6
Pour in the white wine, scraping up any caramelised residue until the alcohol evaporates.
- 7
Stir in the tomato passata with salt, reduce the heat to low, and simmer uncovered for fifty minutes.
- 8
Cut the rested dough into manageable pieces and roll each into a pencil-thin rope.
- 9
Cut the ropes into four-centimetre sections.
- 10
Place the ferretto diagonally across a dough piece, press gently with your palm, and roll forward to wrap it hollow.
- 11
Slide the spiral cleanly off the rod onto a semolina-dusted tray and repeat with the remaining dough.
- 12
Boil the fusilli in well-salted water until tender with a firm bite, drain, and fold through the warm ragù.
Chef's tips
Keep the ferretto lightly floured so the dough releases easily without sticking or tearing. Roll with swift, gentle palm pressure rather than pressing down hard, which ensures a hollow central tunnel that traps the meat sauce.
Ingredient substitutions
- Pecorino Molisano → Pecorino Romano or aged canestrato, which offer a similar sharp, salty bite
- Ferretto → a clean, thin metal knitting needle or square stainless steel skewer
Storage
Store leftover dressed pasta in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a saucepan over low heat with a splash of water, stirring frequently until piping hot.
Common mistakes to avoid
- •Pressing too firmly on the ferretto, which squashes the pasta and makes it impossible to slide off.
- •Making the dough too wet or soft, which causes the hollow spiral to collapse when removed from the rod.
- •Rushing the ragù rather than letting the lamb and pork break down into a tender sauce.
Serving suggestions
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