Fusilli Alla Molisana

Fusilli alla molisana are a first course prepared with fresh homemade pasta topped with a rich and coarse meat sauce.

The Italian tradition is full of perfect dishes to be enjoyed on Sundays with the family and among these there are also the fusilli alla molisana. Typical, as it is easy to guess from the name, of the Molise region, they are a shape of hollow pasta which, although called fusillo, does not have much to do with the latter. It is in fact fresh pasta made with water and flour, rolled out and cut into strips. Each of these is then rolled by exerting a slight pressure around a stick and thus a hollow pasta shape is obtained.

However, what makes fusilli alla molisana so particular is the sauce. This sort of ragu cooked for a long time and prepared with mixed lamb, veal and sausage is something extraordinary, perfect to accompany any pasta format, even the traditional fusilli if you don't have time to prepare those from Molise. Let's find out together how to make the two main components of this recipe.

How to prepare homemade fusilli from Molise

1. First, arrange the semolina in a fountain, even in a bowl if you are not practical.
2. Add as much water as needed to obtain a dough that is easy to work with your hands, neither too dry nor too wet. Approximately it will take 200 ml.
3. Mix first with a wooden spoon then finish working on the pastry board until it is smooth and homogeneous.
4. Let it rest for an hour under an overturned bowl.
5. Then roll out the dough to a thickness of 2 mm and cut out rectangles of 9×3 cm .
6. Position a thin iron at a 45° angle to the dough, press lightly and roll up .
7. Gently extract the fusillo and continue until you have completed.
8. Sprinkle the homemade fusilli molisani with semolina and keep them aside until it's time to cook them.

These fusilli cook in boiling salted water in 5-10 minutes : dip them in only when the sauce is ready!

This pasta format goes perfectly with all types of sauce. Try it also with Bolognese sauce and you won't regret it!

How to prepare the ragout of fusilli alla molisana

1. Finely chop the celery, carrot and onion and brown them in a pan together with the oil .
2. Cut the veal and lamb into bite-size pieces, as if you were making a stew, and crumble the sausage with your hands.
3. Combine everything in the pot and brown over high heat for a couple of minutes.
4. Deglaze with the white wine and when you no longer feel the smell of alcohol rising from the pot, add the tomato puree.
5. Season with salt and cook for 2 hours on a low flame.
6. Once ready, add salt again and use the sauce to dress the fusilli alla molisana.

storage

It is possible to keep the pasta separately, in the refrigerator for a maximum of 2 days covered by a clean cloth, and the ragù, always in the refrigerator for 4-5 days.

Pre-seasoned pasta, on the other hand, can always be kept in the refrigerator for 2-3 days in an airtight container and, if needed, can be heated both in a pan and in the microwave.

Furthermore, if prepared with fresh meat, ragù alla molisana can be frozen in portions for up to 3 months.

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