The Pasta Atlasof Italy

Molise / Hand-Rolled Pasta

Fusilli alla Molisana

Hand-rolled fusilli dressed with a simple porky tomato sauce.

90 minutes Medium Serves 4 fusilli

Method

  1. Render pancetta or guanciale gently.
  2. Add onion and cook until translucent.
  3. Add tomatoes and simmer 25 minutes.
  4. Cook fusilli until al dente.
  5. Toss with sauce and pasta water.
  6. Serve with pecorino and parsley.
Cook's note: If using handmade fusilli, cook gently; they can be more fragile than factory pasta.

Why this dish belongs to Molise

Traditional fusilli are wrapped around a thin rod, proof that a simple tool can define a regional shape.

Read the Molise pasta history page

Keep cooking Molise

Related recipes