THE NDURCIULLUNE OF ABRUZZO
Semolina of durum wheat, Tipo
A demanding pursuit
Abruzzo
Three hours of culinary contemplation
720 Kilocalories
THE NDURCIULLUNE OF ABRUZZO
Semolina of durum wheat, Tipo
A demanding pursuit
Abruzzo
Three hours of culinary contemplation
720 Kilocalories
THE NDURCIULLUNE OF ABRUZZO
Semolina of durum wheat, Tipo
A demanding pursuit
Abruzzo
Three hours of culinary contemplation
720 Kilocalories
GENESIS
The ndurciullune represent one of the most ancient and deeply rooted gastronomic splendors of the Abruzzo region, specifically within the lands of Chieti and the Frentano territory. They manifest as a long, fresh pasta, akin to the noble spaghetti alla chitarra, yet distinguished by a far more generous thickness and a decidedly more rustic, tenacious substance. Their origin is intimately bound to the sacred rite of transhumance and the pastoral life of shepherds who traversed the grassy tracks between the mountains of Abruzzo and the plains of Puglia. The very name derives from the local dialect "ndurciullire", evoking the twisting and intertwining embrace typical of this elongated pasta during its boiling and dressing.
Historically, this recipe was conceived as a singular, fortifying dish, fashioned to sustain laborers through the rigors of winter toil or the arduous journeys with their flocks. Its defining essence lies in the condiment: a remarkably rich, slow-simmered ragù of mixed meats. The indispensable soul of this sauce is castrato—the mature, castrated sheep—which imparts a wild and profound depth of flavor, gracefully tempered by the presence of beef and pork. The pasta is traditionally crafted using a chitarra with wider strings than the classic instrument, or sliced by hand with a blade after rolling out a thick, textured sheet of dough designed to cradle the full-bodied sauce.
This culinary masterpiece has been formally enshrined in the registry of Traditional Agri-Food Products (PAT) of the Abruzzo region, standing as a monument to its historical and cultural legacy. The authentic recipe eschews industrial purees, relying instead upon the patient alchemy of the soffritto and the slow extraction of juices from the meats, which must dissolve almost entirely into the tomato. The dish finds its crown in a generous dusting of aged Abruzzese Pecorino, or in some local variations, Fiore Sardo, further elevating the pastoral, ovine notes of this culinary creation.
PORTIONS (FOR 4 PERSONS)
FOR THE FRESHLY KNEADED PASTA
Durum wheat semolina
00 flour
Eggs
Salt
200 g
200 g
4
To taste
FOR THE EMBELLISHMENT
Mutton meat
Beef meat
Pork meat
Peeled plum tomatoes
White onion
Rib of celery
Carrot
Fresh chili pepper
Extra virgin olive oil
Salt
Aged Abruzzese Pecorino cheese
300 g
200 g
200 g
750 g
1
1
1
1
To taste
To taste
To taste
CURATION
For the fresh pasta:
Arrange the flour and durum wheat semolina in a silent, sacred mound upon a wooden pastry board. Fashion a hollow at its heart, welcoming the eggs and a gentle whisper of salt. Begin to wed the flour slowly, drawing from the core outward. Knead this offering with vigorous devotion for at least fifteen minutes, until a smooth, resilient dough is born. Shroud it in film and let it rest for thirty minutes at the room's gentle temper. Once the pause is complete, roll the dough with a rolling pin to a thickness of some 3 to 4 millimeters. If you possess the traditional chitarra crafted for ndurciullune, drape the sheet over its metallic chords and press with the rolling pin. Alternatively, roll the dough upon itself and ribbon it with a knife into strands about half a centimeter wide. Let the pasta rest upon a tray dusted with semolina.For the condiment:
Begin by fashioning an exquisite, fine mince of onion, celery, and carrot. In a vessel of terracotta or cast iron, heat the extra virgin olive oil and bestow upon it this verdant trinity, alongside finely chopped fresh chili. Let them sweat over a gentle fire until they soften into sweetness. Cut the mutton, beef, and pork into small, deliberate cubes, or leave them whole if you wish to shred the meat hereafter. Introduce the meats to the pan, searing them with care until a dark, savory crust is achieved. Pour in the peeled tomatoes, first crushed with a fork or passed through a food mill. Season with salt and allow the ragù to simmer upon the lowest flame for at least three hours, stirring occasionally with reverence. The sauce must emerge dense, dark, and perfectly integrated into a singular culinary symphony.Cooking and assembly:
Bring a vessel of salted water to a spirited boil. Cook the ndurciullune for mere minutes; being a pasta of noble thickness, taste to ensure it remains al dente yet tender. Drain the pasta and transfer it immediately into the rich embrace of the sauce. Toss with devotion off the heat, scattering a handful of aged Abruzzo pecorino to seal the sacred bond between the pasta and the elements of the ragù.
aspiration
Prepare the ragù a day in advance: a night of repose allows the deep, rustic flavors of the castrato to mature and achieve true harmony.
Employ a masterful blend of semolina and flour type 00 to bestow upon the pasta a resilient texture, perfect for holding its bite.
Should the ragù lose its moisture during the long, slow simmer, gently revive it with half a glass of warm water or unsalted meat broth.
To honor the deepest roots of tradition, a well-cleansed piece of pork rind may be introduced to simmer within the sauce, enriching its soul.
GENESIS
The ndurciullune represent one of the most ancient and deeply rooted gastronomic splendors of the Abruzzo region, specifically within the lands of Chieti and the Frentano territory. They manifest as a long, fresh pasta, akin to the noble spaghetti alla chitarra, yet distinguished by a far more generous thickness and a decidedly more rustic, tenacious substance. Their origin is intimately bound to the sacred rite of transhumance and the pastoral life of shepherds who traversed the grassy tracks between the mountains of Abruzzo and the plains of Puglia. The very name derives from the local dialect "ndurciullire", evoking the twisting and intertwining embrace typical of this elongated pasta during its boiling and dressing.
Historically, this recipe was conceived as a singular, fortifying dish, fashioned to sustain laborers through the rigors of winter toil or the arduous journeys with their flocks. Its defining essence lies in the condiment: a remarkably rich, slow-simmered ragù of mixed meats. The indispensable soul of this sauce is castrato—the mature, castrated sheep—which imparts a wild and profound depth of flavor, gracefully tempered by the presence of beef and pork. The pasta is traditionally crafted using a chitarra with wider strings than the classic instrument, or sliced by hand with a blade after rolling out a thick, textured sheet of dough designed to cradle the full-bodied sauce.
This culinary masterpiece has been formally enshrined in the registry of Traditional Agri-Food Products (PAT) of the Abruzzo region, standing as a monument to its historical and cultural legacy. The authentic recipe eschews industrial purees, relying instead upon the patient alchemy of the soffritto and the slow extraction of juices from the meats, which must dissolve almost entirely into the tomato. The dish finds its crown in a generous dusting of aged Abruzzese Pecorino, or in some local variations, Fiore Sardo, further elevating the pastoral, ovine notes of this culinary creation.
PORTIONS (FOR 4 PERSONS)
FOR THE FRESHLY KNEADED PASTA
Durum wheat semolina
00 flour
Eggs
Salt
200 g
200 g
4
To taste
FOR THE EMBELLISHMENT
Mutton meat
Beef meat
Pork meat
Peeled plum tomatoes
White onion
Rib of celery
Carrot
Fresh chili pepper
Extra virgin olive oil
Salt
Aged Abruzzese Pecorino cheese
300 g
200 g
200 g
750 g
1
1
1
1
To taste
To taste
To taste
CURATION
For the fresh pasta:
Arrange the flour and durum wheat semolina in a silent, sacred mound upon a wooden pastry board. Fashion a hollow at its heart, welcoming the eggs and a gentle whisper of salt. Begin to wed the flour slowly, drawing from the core outward. Knead this offering with vigorous devotion for at least fifteen minutes, until a smooth, resilient dough is born. Shroud it in film and let it rest for thirty minutes at the room's gentle temper. Once the pause is complete, roll the dough with a rolling pin to a thickness of some 3 to 4 millimeters. If you possess the traditional chitarra crafted for ndurciullune, drape the sheet over its metallic chords and press with the rolling pin. Alternatively, roll the dough upon itself and ribbon it with a knife into strands about half a centimeter wide. Let the pasta rest upon a tray dusted with semolina.For the condiment:
Begin by fashioning an exquisite, fine mince of onion, celery, and carrot. In a vessel of terracotta or cast iron, heat the extra virgin olive oil and bestow upon it this verdant trinity, alongside finely chopped fresh chili. Let them sweat over a gentle fire until they soften into sweetness. Cut the mutton, beef, and pork into small, deliberate cubes, or leave them whole if you wish to shred the meat hereafter. Introduce the meats to the pan, searing them with care until a dark, savory crust is achieved. Pour in the peeled tomatoes, first crushed with a fork or passed through a food mill. Season with salt and allow the ragù to simmer upon the lowest flame for at least three hours, stirring occasionally with reverence. The sauce must emerge dense, dark, and perfectly integrated into a singular culinary symphony.Cooking and assembly:
Bring a vessel of salted water to a spirited boil. Cook the ndurciullune for mere minutes; being a pasta of noble thickness, taste to ensure it remains al dente yet tender. Drain the pasta and transfer it immediately into the rich embrace of the sauce. Toss with devotion off the heat, scattering a handful of aged Abruzzo pecorino to seal the sacred bond between the pasta and the elements of the ragù.
aspiration
Prepare the ragù a day in advance: a night of repose allows the deep, rustic flavors of the castrato to mature and achieve true harmony.
Employ a masterful blend of semolina and flour type 00 to bestow upon the pasta a resilient texture, perfect for holding its bite.
Should the ragù lose its moisture during the long, slow simmer, gently revive it with half a glass of warm water or unsalted meat broth.
To honor the deepest roots of tradition, a well-cleansed piece of pork rind may be introduced to simmer within the sauce, enriching its soul.
latest culinary creations
GENESIS
The ndurciullune represent one of the most ancient and deeply rooted gastronomic splendors of the Abruzzo region, specifically within the lands of Chieti and the Frentano territory. They manifest as a long, fresh pasta, akin to the noble spaghetti alla chitarra, yet distinguished by a far more generous thickness and a decidedly more rustic, tenacious substance. Their origin is intimately bound to the sacred rite of transhumance and the pastoral life of shepherds who traversed the grassy tracks between the mountains of Abruzzo and the plains of Puglia. The very name derives from the local dialect "ndurciullire", evoking the twisting and intertwining embrace typical of this elongated pasta during its boiling and dressing.
Historically, this recipe was conceived as a singular, fortifying dish, fashioned to sustain laborers through the rigors of winter toil or the arduous journeys with their flocks. Its defining essence lies in the condiment: a remarkably rich, slow-simmered ragù of mixed meats. The indispensable soul of this sauce is castrato—the mature, castrated sheep—which imparts a wild and profound depth of flavor, gracefully tempered by the presence of beef and pork. The pasta is traditionally crafted using a chitarra with wider strings than the classic instrument, or sliced by hand with a blade after rolling out a thick, textured sheet of dough designed to cradle the full-bodied sauce.
This culinary masterpiece has been formally enshrined in the registry of Traditional Agri-Food Products (PAT) of the Abruzzo region, standing as a monument to its historical and cultural legacy. The authentic recipe eschews industrial purees, relying instead upon the patient alchemy of the soffritto and the slow extraction of juices from the meats, which must dissolve almost entirely into the tomato. The dish finds its crown in a generous dusting of aged Abruzzese Pecorino, or in some local variations, Fiore Sardo, further elevating the pastoral, ovine notes of this culinary creation.
PORTIONS (FOR 4 PERSONS)
FOR THE FRESHLY KNEADED PASTA
Durum wheat semolina
00 flour
Eggs
Salt
200 g
200 g
4
To taste
FOR THE EMBELLISHMENT
Mutton meat
Beef meat
Pork meat
Peeled plum tomatoes
White onion
Rib of celery
Carrot
Fresh chili pepper
Extra virgin olive oil
Salt
Aged Abruzzese Pecorino cheese
300 g
200 g
200 g
750 g
1
1
1
1
To taste
To taste
To taste
CURATION
For the fresh pasta:
Arrange the flour and durum wheat semolina in a silent, sacred mound upon a wooden pastry board. Fashion a hollow at its heart, welcoming the eggs and a gentle whisper of salt. Begin to wed the flour slowly, drawing from the core outward. Knead this offering with vigorous devotion for at least fifteen minutes, until a smooth, resilient dough is born. Shroud it in film and let it rest for thirty minutes at the room's gentle temper. Once the pause is complete, roll the dough with a rolling pin to a thickness of some 3 to 4 millimeters. If you possess the traditional chitarra crafted for ndurciullune, drape the sheet over its metallic chords and press with the rolling pin. Alternatively, roll the dough upon itself and ribbon it with a knife into strands about half a centimeter wide. Let the pasta rest upon a tray dusted with semolina.For the condiment:
Begin by fashioning an exquisite, fine mince of onion, celery, and carrot. In a vessel of terracotta or cast iron, heat the extra virgin olive oil and bestow upon it this verdant trinity, alongside finely chopped fresh chili. Let them sweat over a gentle fire until they soften into sweetness. Cut the mutton, beef, and pork into small, deliberate cubes, or leave them whole if you wish to shred the meat hereafter. Introduce the meats to the pan, searing them with care until a dark, savory crust is achieved. Pour in the peeled tomatoes, first crushed with a fork or passed through a food mill. Season with salt and allow the ragù to simmer upon the lowest flame for at least three hours, stirring occasionally with reverence. The sauce must emerge dense, dark, and perfectly integrated into a singular culinary symphony.Cooking and assembly:
Bring a vessel of salted water to a spirited boil. Cook the ndurciullune for mere minutes; being a pasta of noble thickness, taste to ensure it remains al dente yet tender. Drain the pasta and transfer it immediately into the rich embrace of the sauce. Toss with devotion off the heat, scattering a handful of aged Abruzzo pecorino to seal the sacred bond between the pasta and the elements of the ragù.
aspiration
Prepare the ragù a day in advance: a night of repose allows the deep, rustic flavors of the castrato to mature and achieve true harmony.
Employ a masterful blend of semolina and flour type 00 to bestow upon the pasta a resilient texture, perfect for holding its bite.
Should the ragù lose its moisture during the long, slow simmer, gently revive it with half a glass of warm water or unsalted meat broth.
To honor the deepest roots of tradition, a well-cleansed piece of pork rind may be introduced to simmer within the sauce, enriching its soul.