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

Ingredient Substitutions

• Instead of Durum Wheat Flour: All-Purpose Flour (texture will differ), Semolina
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Onion: Shallots, Leeks
• Instead of Pureed Tomatoes: Tomato passata
• Instead of Whole Peeled Tomatoes: Canned diced tomatoes
• Instead of Salt: Sea salt
• Instead of Ricotta Cheese: Cottage cheese, Mascarpone (less watery)

Equipment Needed

• Mixing Bowl
• Rolling Board or Clean Surface
• Knife
• Metal Square‑Sided Rod (Pasta Cutter)
• Large Pot
• Sauce Pan
• Colander
• Wooden Spoon
• Ladle
• Measuring Cups / Spoons (optional)

Critical Steps — Do Not Skip

• Achieving the right dough consistency (smooth, not sticky).
• Pressing the metal rod evenly to form uniform tubes.
• Simmering the tomato sauce until it reaches a thick, glossy consistency.
• Cooking the pasta just 5 minutes for true al dente texture.
• Folding in the ricotta at the last moment to preserve its freshness.

Chef Tips from the Video

• Use a light dusting of flour on the work surface to prevent the dough from sticking while shaping.
• If you cannot find a square‑sided metal rod, a clean wooden dowel works, but the shape will be slightly different.
• For extra flavor, grate a tiny pinch of nutmeg into the ricotta before folding it in.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat gently on the stove.

Freezer: Dry the uncooked pasta fully, then freeze in a zip‑top bag for up to 2 months. Thaw before boiling.

Room temperature: If fully dried, keep the pasta in a cool, dry place for several weeks.

Make-Ahead Tips

• Dry the uncooked pasta completely and store in an airtight container; it keeps for up to 2 weeks.
• Prepare the tomato sauce a day ahead, refrigerate, and reheat gently before mixing with pasta.
• Add the ricotta just before serving for the best creamy texture.

Frequently Asked Questions