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Fusilli Molise-style

  • 2 hours and 35 minutes
  • Difficult
  • First Courses
From Molise, a traditional recipe to prepare homemade fusilli

Ingredients: Per 6 servings

  • 1 ¼ lb durum wheat flour
  • salt
  • 3 ½ oz lamb meat
  • 3 ½ oz veal meat
  • 1 pork sausage
  • 5 slices lard
  • olive oil
  • 1 onion
  • 2 cloves of garlic
  • chili pepper, chilly
  • 2 cups red wine
  • 1 lb canned tomatoes
  • parsley
  • Pecorino cheese
  • salt and pepper


To prepare the “fusilli”, mix the hard wheat flour with water only and a pinch of salt. Keep working the dough with the palms of the hands until it becomes a homogeneous and compact mass. Roll out into sheets about 0.8 to 1.2 inches thick.

Twist each piece around a knitting needle to obtain a small spiral.

Leave to rest so as not to lose the shape and cook in boiling salted water. Meanwhile, prepare the seasoning: with garlic, onion, lard and parsley prepare a chopped mixture of vegetables to be sautéd in oil.

A soon as this begins to brown, put the meat into the pan, with the slices rolled up and tied well, containing parsley, chopped garlic and a little lard cut into thin strips.

Add the minced sausage, pour over some red wine and when it begins to evaporate, add the tomatoes and leave to cook over a low heat for two hours. When the sauce has become a deep brown colour, add the chili. When the the “fusilli” are “al dente”, season with the “ragù” and sprinkle with Pecorino.