Baked Fazzoletti Pasta from Abruzzo (fregnacce Abruzzesi)

Steps

1. Step 1

   Sift the flour onto a pastry board, make a well in the middle, add a pinch of salt and break the eggs 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.

   Timer: Rest dough · 30 min

   4 eggs1 pinch salt1-2 eggs (depending on size)salt (to taste)

2. Step 2

   Peel and thinly chop the onion. 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.

   1 onion (peeled and finely chopped)

3. Step 3

   In a heavy frying pan or skillet, cook the onion in the olive oil until it starts to get translucent. Add the sausage meat and ground beef. 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.

   Timer: Simmer ragu · 40 min