Homemade Calabrian Fileja

Fileja are perhaps the most loved and well-known pasta shape from Calabria, originally from the Vibo Valentia and Tropea areas. This artisanal fresh pasta is made with a very simple dough based only on water and semolina, and is characterized by its elongated, twisted shape that pairs perfectly with rich and substantial sauces, such as the classic pork ragù or 'Nduja.

Preparing the Dough

1. Knead the flour. Arrange the flour in a mound on a wooden pastry board. Add a pinch of salt and pour the warm water in the center a little at a time, starting to knead with your hands or with the help of a fork.
2. Work energetically. Continue to work the dough energetically for about 10-15 minutes, until it is smooth, homogeneous, and elastic. If it is too hard, you can add a drizzle of water; if it's too sticky, dust with more semolina.
3. Resting. Form a ball with the dough, wrap it in plastic wrap (or cover it with an upturned bowl) and let it rest at room temperature for at least 30 minutes. Resting is essential to relax the gluten and make the dough moldable.

Shaping the Fileja

Now comes the fun and traditional part!

1. Take a small piece of dough, keeping the rest covered so it doesn't dry out.
2. Roll it out to form a small cord about the length of your little finger and about half a centimeter thick.
3. Place the wire over the cord, slightly obliquely.
4. Press lightly and roll the pasta around the wire by pressing with the palm of your hand, rolling it back and forth on the pastry board.
5. Gently slide off the wire: you have obtained your first Fileja!

Arrange the newly created Fileja on a tray floured with semolina, taking care not to overlap them. Let them air dry for a couple of hours before cooking them in plenty of salted water.

Nonna's Tips

The perfect pairing for this pasta is a full-bodied meat sauce, but trying them with fresh tomatoes, basil, and a generous grating of Pecorino Crotonese is also a must. Enjoy your meal!