Nonna Lucia’s “Short & Thick” Pasta from Puglia!

Ingredients

• 300 g Durum Wheat Flour (traditional durum wheat flour, sifted)
• 150 ml Water (room temperature)
• 2 tbsp Olive Oil (extra virgin)
• 0.5 medium Onion (frozen sliced onion, thawed)
• 1 bottle Pureed Tomatoes (canned crushed tomatoes, about 400 g)
• 0.5 bottle Whole Peeled Tomatoes (canned whole peeled tomatoes, broken up, about 200 g)
• 1 tsp Salt (to taste)
• 200 g Ricotta Cheese (fresh cow's milk ricotta)

Instructions

1. Make the Pasta Dough

   Place 300 g of durum wheat flour in a mixing bowl, create a well, and gradually add about 150 ml of water, mixing with your hands until a shaggy dough forms.

   Time: PT5M

2. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth, elastic, and no longer sticks to your hands.

   Time: PT10M

3. Cut the Dough into Short Ropes

   Roll the dough into a long rope about 1 cm thick, then snip 10 cm lengths with a knife. Work a few pieces at a time to keep the dough from drying out.

   Time: PT10M

4. Shape the Pasta Tubes

   Lay a metal square‑sided rod (feroh) along each rope and press gently with the flat of your palm, rolling the dough around the rod to form a short, thick tube.

   Time: PT10M

5. Let the Pasta Rest and Dry Slightly

   Arrange the shaped pasta on a clean cloth and let it sit for about 10 minutes so the surface dries just enough to handle without sticking.

   Time: PT10M

6. Sauté the Onion

   Heat 2 tbsp olive oil in a sauce pan over medium heat, add the half onion (thawed if frozen) and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: 180°C

7. Simmer the Tomato Sauce

   Add the bottle of pureed tomatoes and half a bottle of whole peeled tomatoes (broken up) to the pan, season with salt, and let the sauce simmer gently for 15 minutes until thickened.

   Time: PT15M

   Temperature: 90°C

8. Boil the Pasta

   Bring a large pot of salted water to a rolling boil, add the ki a graci tubes, and cook for about 5 minutes until al dente.

   Time: PT5M

   Temperature: 100°C

9. Combine Pasta, Sauce, and Ricotta

   Drain the pasta in a colander, return it to the pot, toss with the tomato sauce, then gently fold in the fresh ricotta cheese. Stir just enough to coat the pasta.

   Time: PT3M

10. Serve

    Ladle the hearty pasta onto plates, optionally drizzle a little extra olive oil, and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

435

Protein

12.5 g

Carbohydrates

59 g

Fat

12 g

Fiber

5.5 g