Baked Fazzoletti Pasta from Abruzzo (fregnacce Abruzzesi)

Method10 steps

1. 1

   Step 1: Sift the flour (400 g) onto a pastry board, make a well in the middle, add a pinch of salt and break the eggs (4) into it. Beat the eggs with a fork and slowly bring the flour into the centre and then knead the dough for about 10 minutes until it is smooth and compact. Roll the dough into a ball and cover it with a tea towel or in plastic wrap and let it rest for 30 minutes. You can also start mixing the dough in a bowl or stand mixer. However, when I do this, I usually turn it out onto a wooden board and finish kneading there anyway.

   Rest dough · 30 minUses 400 g flour for pasta dough · 4 eggs for pasta dough · Pinch of salt in dough

2. 2

   Step 2: Peel and thinly chop the onion (1). Remove the sausage meat from its casing and chop into small pieces. If using fresh small tomatoes, cut them into halves or quarters. If using a fresh chili, remove the seeds and chop into small pieces.

   Uses 1 onion, peeled and finely chopped · 2–3 Italian pork sausages; remove casings and chop · 400 g small tomatoes or peeled tomatoes, cut up · Choose ½ fresh red chili, deseeded and chopped, or 1 tsp red chili flakes

3. 3

   Step 3: In a heavy frying pan or skillet, cook the onion in the olive oil (3–4 tbsp) until it starts to get translucent. Add the sausage meat and ground beef (400 g). Mix well and leave to brown for 10 minutes. Add the tomatoes and the red chili pepper and simmer for 40 minutes on a low heat. Add salt and black pepper to taste.

   Simmer ragu · 40 minUses Prepared onion from step 2 · Prepared sausage meat from step 2 · 400 g ground beef or source pork-and-beef alternative · Tomatoes and the selected chili prepared in step 2 · 3–4 tbsp olive oil for the onion and ragù · Season ragù to taste · Season ragù to taste

4. 4

   Step 4: In the meantime, divide the dough into quarters and roll each quarter out into a thin sheet of pasta. You can do this by hand or using a pasta machine. If using a pasta machine, your sheets may not be wide enough. You will need to roll them out more on a floured pastry board. Cut the dough sheets into squares of about 16-18 cm square. If you think your pasta squares are a bit thick then parboil them as described below. If they are very thin you can skip precooking them.

   Uses Rested dough from step 1; divide into four and roll · Unmeasured dusting flour for rolling, if needed

5. 5

   Step 5: Put a pot of salted water on to boil for the pasta if you want to parboil your fregnacce. Add a little olive oil to prevent the fregnacce sticking together. Blanch the pasta, 3 squares at a time. Drain the squares with a slotted spoon and arrange them on a tea towel.

   Uses Unmeasured salt for parboiling water · A little oil to prevent pasta sticking; share of 3–4 tbsp total unknown · Pasta squares from dough; blanch only if thick · Potful of water if thick pasta squares need blanching

6. 6

   Step 6: Take half the meat sauce, put it in a bowl, let it cool and then add 1-2 eggs and 100 g of the grated pecorino (2/3rds) and mix well.

   Uses Half the ragù from step 3, cooled for filling · 1–2 eggs mixed into cooled filling · 100 g grated Pecorino in filling

7. 7

   Step 7: Add the passata to the rest of the ragu and continue cooking it for another 10 minutes while you make the fregnacce.

   Finish remaining ragù · 10 minUses Remaining ragù from step 3 · 200 g passata added to remaining sauce

8. 8

   Step 8: Place a small tablespoonful of the prepared filling on each pasta square. Use the blanched squares, or the unblanched squares if they are thin enough to see your fingers through. Fold each square in half, then in half again, enclosing the filling.

   Uses Prepared filling from step 6 · Thicker squares blanched in step 5; if the squares are thin enough to see fingers through them, use the unblanched squares from step 4 instead · Use instead of the blanched squares only if very thin

9. 9

   Step 9: Preheat the oven to 180°C. Grease a baking dish with a little extra olive oil and spread a little of the passata-enriched ragù on the base. Arrange the filled folded pasta in a slightly overlapping layer, cover with the rest of that ragù and sprinkle with the remaining 50 g Pecorino. Bake for 15–20 minutes, until the pasta is cooked through and the filling is hot; unblanched pasta may need longer.

   Bake fregnacce · 20 minUses Filled fregnacce from step 8 · Passata-enriched ragù from step 7 · Remaining 50 g grated Pecorino from the 150 g total · A little oil to grease dish; amount within shared supply unstated

10. 10

    Step 10: Check that the pasta is tender, then serve the baked fregnacce hot.