Fileja alla ’nduja
Fileja is an ancient Calabrese pasta, which gets its unique curved shape from a technique known as dinaculu. The fileja dough is twirled to resemble an Esparto, a cord-like shape made from wild grass. Featuring another local delicacy, ’nduja, this dish will carry you away to Calabria with its authentic taste.
• 500g plain flour
• 300 ml room temperature water
• 150g ’nduja, chopped
• 4 tbsp extra virgin olive oil
• 400g ripe tomatoes, chopped
• 1 medium red onion, chopped
• 1 fresh red chilli, chopped
• Grated pecorino cheese, to serve
For the dough:
1. Sift flour onto a pastry board and gradually add water, kneading until it becomes a smooth, firm dough.
2. Cut dough into thin ribbons around 3-4mm thick and 4-5cm long.
3. Roll ribbons to give them an elongated, curved shape.
For the sauce:
1. Heat oil in a medium fry pan over medium heat.
2. Add onion, chilli, tomatoes and 'nduja and cook until the sauce becomes thick and aromatic.
3. Meanwhile, cook pasta in a saucepan of salted boiling water. Once cooked, drain.
4. Add pasta to the fry pan and toss it through the sauce until all of the flavours are combined.
5. Sprinkle with a good dose of pecorino cheese to serve.