This egg-less pasta, found only in Calabria, is made by hand using a knitting needle. If you don't have a knitting needle, you
can make your own with the bottom side of a thick metal clothes hanger, removed from the hanger with wire clippers.
4 cups of flour
1 ¼ cup of water
Put the flour in a bowl and add enough water until it forms a shaggy mass. With your hands squeeze and push down on the
dough to gather it together. Turn out onto a work surface and knead the dough until it is firm, smooth and not sticky, about 10
minutes. Cover it and let it rest for 30 minutes.
Work with a little dough at a time and keep the rest covered. Cut off a small piece of dough and roll it into a long rope about
3/8 inch thick. Cut the rope into 3-inch lengths. Working with one piece at a time, press the hanger into the center of the
dough lengthwise. Using two hands begin rolling the dough around the hanger, stretching it as you roll until it is about 10
inches long. Quickly slide the fusilli off the hanger and place it on top of a kitchen cloth until ready to cook. If the dough is
properly made and you don’t press too hard as you roll, the noodle will come off the hanger without sticking. Repeat with
remaining dough. The fusilli may be prepared up to 4 hours ahead.
Bring a 6-quart pot of water to a boil over high heat for the pasta. Add enough salt to make the water taste like the ocean and
add the fusilli. Cook until al dente.
Drain and toss with some of the sauce from the braciole. Sprinkle with the grated pecorino cheese.
Copyright 2004, Rosetta Costantino. All rights reserved.
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