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Prep
40m
Cook
1h 15m
Total
1h 55m
Ingredients
Method
Turn cooking mode on
For the pasta:
1.
On a work surface, heap the flour and make a well in the centre. Add the salt. Slowly pour in about ¾ of the water and begin mixing, incorporating from the edges of the well. Add the remaining water as needed until you have a firm but pliable dough. Knead for about 10 minutes until smooth and elastic. Cover and let rest for about 30 minutes.
400 g Durum wheat flour
200 ml Warm water
1 pinch Salt
2.
Roll the dough out to a thickness that is thin but still has some body (not paper-thin).
3.
Cut into strips (about 1 cm wide), then cut each strip into short match-stick sized pieces (approximately 1–1.5 cm long). Dust lightly with flour and set aside until ready to cook.
For the sauce:
1.
In a heavy pot (earthenware if you have, as you described), heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2 tbsp Extra-virgin olive oil
1 Onion
2.
Add the pork ribs and the sausage. Brown them well on all sides, about 10 minutes.
300 g Pork ribs
200 g Fresh pork sausages
3.
Add the tomato passata. Season with salt and pepper. Reduce the heat to low and simmer uncovered for at least 1 hour (longer if possible) until the meat is very tender and the sauce is thick.
500 ml Tomato passata
Salt
Freshly ground black pepper
4.
When using, just before serving, remove the meat pieces (since Pasqualina uses only the sauce to dress the pasta) or leave them in and simply ladle only the sauce portion over the pasta.
To finish and serve:
1.
Bring a large pot of salted water to the boil. Add the cut “ciufoli” pasta and cook for about 3–5 minutes (fresh pasta cooks quickly) until al dente.
2.
Drain the pasta and immediately toss with generous amounts of the tomato sauce (without the meat pieces, if removed).
3.
Serve each portion with a sprinkle of finely grated Parmesan cheese on top.
For
4
M
I
For the dough:
400
g
Durum wheat flour
200
ml
Warm water, approximate
1
pinch
Salt
For the sauce:
2
tbsp
Extra-virgin olive oil
30
ml
Extra-virgin olive oil
1
Onion, medium, finely chopped (≈ 150 g)
300
g
Pork ribs, cut into pieces
200
g
Fresh pork sausages
500
ml
Tomato passata
Salt, to taste
Freshly ground black pepper, to taste
Only visible to you
Made it?
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Prep
40m
Cook
1h 15m
Total
1h 55m
Ingredients
Method
Turn cooking mode on
For the pasta:
1.
On a work surface, heap the flour and make a well in the centre. Add the salt. Slowly pour in about ¾ of the water and begin mixing, incorporating from the edges of the well. Add the remaining water as needed until you have a firm but pliable dough. Knead for about 10 minutes until smooth and elastic. Cover and let rest for about 30 minutes.
400 g Durum wheat flour
200 ml Warm water
1 pinch Salt
2.
Roll the dough out to a thickness that is thin but still has some body (not paper-thin).
3.
Cut into strips (about 1 cm wide), then cut each strip into short match-stick sized pieces (approximately 1–1.5 cm long). Dust lightly with flour and set aside until ready to cook.
For the sauce:
1.
In a heavy pot (earthenware if you have, as you described), heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2 tbsp Extra-virgin olive oil
1 Onion
2.
Add the pork ribs and the sausage. Brown them well on all sides, about 10 minutes.
300 g Pork ribs
200 g Fresh pork sausages
3.
Add the tomato passata. Season with salt and pepper. Reduce the heat to low and simmer uncovered for at least 1 hour (longer if possible) until the meat is very tender and the sauce is thick.
500 ml Tomato passata
Salt
Freshly ground black pepper
4.
When using, just before serving, remove the meat pieces (since Pasqualina uses only the sauce to dress the pasta) or leave them in and simply ladle only the sauce portion over the pasta.
To finish and serve:
1.
Bring a large pot of salted water to the boil. Add the cut “ciufoli” pasta and cook for about 3–5 minutes (fresh pasta cooks quickly) until al dente.
2.
Drain the pasta and immediately toss with generous amounts of the tomato sauce (without the meat pieces, if removed).
3.
Serve each portion with a sprinkle of finely grated Parmesan cheese on top.
For
4
M
I
For the dough:
400
g
Durum wheat flour
200
ml
Warm water, approximate
1
pinch
Salt
For the sauce:
2
tbsp
Extra-virgin olive oil
30
ml
Extra-virgin olive oil
1
Onion, medium, finely chopped (≈ 150 g)
300
g
Pork ribs, cut into pieces
200
g
Fresh pork sausages
500
ml
Tomato passata
Salt, to taste
Freshly ground black pepper, to taste
Only visible to you
Made it?
Cancel
