Fusilli al ferretto al sugo, made with a home grown chicken 😍❤️

Fusilli al ferretto are a particular type of fresh homemade pasta typical especially of southern Italy. Just reading the name you understand their nature: they are just fusilli (therefore a somewhat spiral pasta) and are made precisely with a thin iron, usually about thirty cm long. In the absence of the appropriate instrument, I used a skewer, which as a shape is close enough. I tell you right away that it is a bit 'long work (but it will be worth it) and also that the first ones will probably come ugly, but you will see that as you take the hand you will soon improve and your homemade fusilli will come out very well!

Ingredients for four people

450 g fusilli

400 g chicken

400 g peeled tomatoes

Half a glass of white wine

1 onion

extra virgin olive oil

1 sprig parsley

Preparation

 In the pan with a good round of oil, brown the thinly chopped onion. Then add the chicken and brown well. After that, deglaze with the wine, as soon as it evaporates add the peeled tomatoes and a little salt. Cover and cook for about 30 minutes over moderate heat. Meanwhile, bring the water for the pasta to a boil. Cook the fusilli in salted water for ten minutes, then drain directly into the pan with the chicken sauce. Finally, mix well and finish with chopped parsley.

How to make fusilli with underwire

Prepare the dough, combining all the ingredients in a bowl and working by hand until you get a homogeneous dough, then let it rest, covered, for at least 30 minutes, so as to spread the gluten mesh again. Take the dough, remove some pieces and form thin cords (between 0.5 and 1 cm), then cut them to a length of 7-8 cm (if you want you can make them even longer, but they will be more difficult to work). Flour your underwire well (so that the dough does not stick) and, one at a time, create your fusilli by rolling them over a spiral. At this point, gently remove the underwire from inside the macaroni. As they are ready, place the fusilli on a floured tray. Cook the homemade fusilli like any pasta format: in lightly salted boiling water, then drain them after 2/3 minutes from when they are afloat. You can season them to taste: here you can see them with a tomato sauce with basil and lots of Parmesan. The underwire fusilli are ready: cook them by draining them al dente and season them to taste.