Maccheroni al Ferretto con Ragù di Maiale
Fresh handmade hollow pasta rolled around a thin iron rod, tossed in a slow-cooked, rich Calabrian pork and tomato ragù.
- Prep
- 60 min
- Cook
- 120 min
- Total
- 180 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Ferretto or thin metal skewer
- •Large heavy saucepan
- •Large pasta pot
- •Wooden board
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 22 g
- carbs
- 82 g
- fibre
- 5 g
- protein
- 34 g
- calories
- 680 kcal
Instructions
- 1
Mix the semolina with warm water and knead for ten minutes until smooth and elastic.
- 2
Wrap the dough in a clean cloth and rest at room temperature for thirty minutes.
- 3
Heat the olive oil in a heavy saucepan over medium heat.
- 4
Brown the pork pieces on all sides until deeply golden, about eight minutes.
- 5
Add the chopped onion and chilli, frying until the onion is soft and sweet.
- 6
Pour in the red wine and simmer until the liquid reduces by half.
- 7
Stir in the tomato passata, bay leaves, and salt, then simmer on low heat for two hours until tender.
- 8
Roll pieces of rested dough into thin cylinders, place the ferretto across, and roll gently to form tubes.
- 9
Slide the hollow maccheroni off the wire onto a floured tray.
- 10
Cook the pasta in salted boiling water for three to four minutes until al dente.
- 11
Drain the pasta and toss through the rich pork ragù with grated cheese before serving.
Chef's tips
Keep the unshaped dough covered with a damp towel so it does not dry out. Dust the iron rod lightly with flour if the fresh pasta sticks while rolling.
Ingredient substitutions
- Pecorino Crotonese → aged Pecorino Romano or salted mature ricotta
- ferretto (iron rod) → thin wooden skewer or clean knitting needle
Storage
Store leftover pork ragù and pasta in an airtight container in the refrigerator for up to two days.
Reheating
Gently reheat in a frying pan over low heat with a splash of water until piping hot.
Common mistakes to avoid
- •Rolling the dough walls too thick, which leaves the pasta chewy inside after boiling.
- •Boiling the sauce rapidly rather than maintaining a very gentle, slow simmer.
Serving suggestions
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