Maccarruni al Ferretto
Calabria · pasta · serves 4 · 75 min total · medium
Calabrian grandmothers roll these long hollow tubes on a metal rod (ferretto = small iron). The slow goat ragù matches them in length and patience.
Ingredients
- 400 g semola rimacinata
- 200 ml warm water
- 600 g goat or lamb shoulder, in chunks
- 500 g passata
- 1 medium onion
- 1 chilli Calabrian chilli
- 150 ml red wine
- 80 g Pecorino Crotonese
- 3 tbsp olive oil
Method
- Dough: knead semolina with water and a pinch of salt for 8 minutes. Rest 30 minutes.
- Roll the dough into long ropes (1 cm thick). Cut 6 cm lengths.
- Wrap each piece around a thin knitting needle (ferretto) or skewer; roll back and forth on a wooden board to form a long hollow tube. Slide off.
- Sugo: brown goat in olive oil. Add onion and chilli. Wine, reduce. Add passata. Simmer 2 hours covered until meat falls apart.
- Boil maccarruni 6 minutes. Toss in the sugo.
- Plate, shower with pecorino.