Ceppe Abruzzesi - Handmade maccheroni with meaty tomato sauce

Updated at: Thu, 17 Aug 2023 00:14:15 GMT

Step 1

For the pasta Beat the eggs with a fork, add the water and oil and incorporate the flour gradually. When the ingredients start to bind together knead by hands with energy. Remember, during this step it is important to stretch and pull your dough while kneading to allow the flour’s gluten to start working and therefore obtain and elastic dough. After a few minutes of working it will slowly come together and result in a smooth and homogeneous dough. As not all eggs are the same, not all flours are the same, if your dough feels too sticky to your hands, feel free to add a spoon of flour, if too dry and not binding, you can add a touch of egg white left or even a splash of water.

Step 2

When ready, wrap your dough in film and leave to rest for about 30 minutes, this will allow the dough to ‘relax’ and not being too elastic when shaping your pasta.

Step 3

After it has rested, cut thick strips of pasta and then with the palm of your hands roll it on the table to thin it out. Press gently and while you do that also move your hands apart from each other.

Step 4

Keep the pasta that you are not using at the moment covered with film or it will dry out.

Step 5

Cut the strips into little nuggets. Now press the skewer into the little piece of pasta and press it around it. Roll all the way forward with the palm of your hand while pressing gently. Once the weird looking pasta is done gently remove the skewer (should look like a worm). Again, these are easier to make than explain how to.

Step 6

Chef’s tips: If you keep the fresh pasta shaped in the fridge for ½ days make sure it is properly dusted with flour for the humidity and kept in a covered container/tray. Alternatively, you can freeze it in sealed boxes and cook it straight from the frozen into boiling water.

Step 7

For the sauce, Season the meat with salt and pepper and roast it on high heat in a large pot with a drizzle of olive oil. Once golden add the vegetables, herbs, spices and butter. Let it caramelized and pour the white wine in. Once the alcohol evaporates, add the tomatoes and simmer on low heat for about 2 hours stirring every now and then.

Step 8

Once the sauce is ready, thick and flavorful, strain the meats and the vegetables from the sauce and discard herbs, garlic and celery. Chop roughly the meats, carrots, chilly and onion and put them back in the tomatoes sauce.

Step 9

Now drop the ceppe in salted boiling water and cook for about 7 minutes until soft but still with a little ‘bite’ in the middle. Toss the pasta directly into the sauce and mix well to make sure every inch is well coated. Add a ladle of starchy pasta water is the sauce is drying too much. Plate with abundant sauce and top with grated cheese such as pecorino or Grana Padano before you enjoy it with a nice glass of red wine.

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