Hand-Rolled Italian Pasta with Slow-Simmered Meat Sauce

Hand-rolled twisted pasta tossed in a deeply savory slow-simmered meat sauce is a rustic Italian classic from Emilia-Romagna and Tuscany, where humble ingredients transform into rich, soulful comfort food through patient cooking. Each twirled strand catches the glossy, slow-developed flavor of beef, pork, white wine, and tomato. The result is a hearty, satisfying pasta that rewards time and technique.

Nutrition Facts

Per serving (estimated)

• 685 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 72 gCarbs
• 4 gFiber
• 7 gSugar
• 38 gProtein
• 780 mgSodium
• 820 mgPotassium
• 240 mgCalcium
• 6 mgIron
• 9 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the fresh pasta

• 2 cups (250 g) Italian '00' flour, plus extra for dusting
• 2 large eggs, room temperature
• 1 large egg yolk
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 2-3 tablespoons lukewarm water, as needed

For the meat sauce

• 3 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 2 oz (55 g) pancetta, finely diced
• 8 oz (225 g) ground beef chuck
• 8 oz (225 g) ground pork
• 1/2 cup (120 ml) dry white wine
• 2 tablespoons tomato paste
• 1 cup (240 ml) crushed San Marzano tomatoes
• 1 cup (240 ml) beef stock
• 1/4 cup (60 ml) whole milk
• 1 small Parmigiano-Reggiano rind, optional
• 1 bay leaf
• 3/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

For finishing

• 1/2 cup (50 g) freshly grated Parmigiano-Reggiano
• 2 tablespoons chopped fresh flat-leaf parsley
• Flaky sea salt, to taste

Directions

1. Make the pasta dough: mound the flour on a clean surface or in a large bowl and make a wide well in the center. Add the eggs, yolk, olive oil, salt, and 2 tablespoons of water; gradually draw in the flour with a fork until a shaggy dough forms, adding more water a teaspoon at a time if too dry.
2. Knead the dough by hand for 8 to 10 minutes until smooth, elastic, and slightly tacky. Wrap tightly in plastic and rest at room temperature for 30 minutes (or up to 2 hours in the refrigerator) to let the gluten relax.
3. While the dough rests, start the sauce: heat the olive oil in a heavy Dutch oven over medium heat. Add the pancetta and cook for 3 minutes until lightly rendered, then stir in the onion, carrot, and celery. Cook gently for 8 to 10 minutes until soft and pale golden.
4. Add the ground beef and pork, breaking them apart with a wooden spoon. Cook for about 10 minutes, stirring occasionally, until evenly browned. Pour in the white wine and simmer for 3 to 4 minutes until almost fully reduced.
5. Stir in the tomato paste and cook for 1 minute until darkened, then add the crushed tomatoes, beef stock, milk, Parmigiano rind, bay leaf, salt, and pepper. Bring to a gentle simmer, reduce the heat to the lowest setting, partially cover, and simmer for 2 1/2 to 3 hours, stirring every 20 to 30 minutes, until thick, glossy, and richly flavored.
6. Shape the pasta: cut the rested dough into four pieces. Roll one piece at a time on a lightly floured surface into a rope about 1/2 inch thick. Cut into 2-inch pieces, then roll each piece against the work surface with the palm of your hand, pulling slightly, to create the characteristic twisted, tapered shape. Transfer to a floured tray and repeat with remaining dough.
7. Bring a large pot of generously salted water to a rolling boil. Drop the fresh pasta into the water and cook for 3 to 4 minutes, until the pieces float and are tender but still firm to the bite. Reserve 1/2 cup of pasta water before draining.
8. Add the drained pasta directly to the simmering sauce along with a splash of reserved pasta water. Toss gently over low heat for 1 minute so the sauce clings to each twisted strand; remove and discard the bay leaf and Parmigiano rind.
9. Divide among warmed bowls, top generously with grated Parmigiano-Reggiano, scatter over the parsley, finish with a pinch of flaky salt, and serve immediately.

Cook’s Notes

• For the most authentic flavor, simmer the sauce a day ahead and refrigerate overnight; the solidified fat can be lifted off and the flavors deepen dramatically.
• If 00 flour is unavailable, use unbleached all-purpose flour; the texture will be slightly less silky but still excellent.
• Fresh pasta freezes beautifully – dust with flour, freeze on a tray, then transfer to a freezer bag. Cook directly from frozen, adding 1 to 2 extra minutes to the cooking time.
• Always reserve pasta water; the starchy, salty liquid is essential for emulsifying the sauce and helping it cling to the twisted pasta.
• Hand-rolled pasta depends on a well-relaxed dough, so do not skip the resting step or the dough will spring back as you try to shape it.

More Italy Recipes You’ll Love

Craving more flavors from Italy? Try these traditional recipes:

• Creamy Tuscan Pasta
• 15-Minute Garlic Shrimp Pasta
• 15-Minute Creamy Garlic Butter Shrimp Linguine

You might also like

European

Roman-Style Braised Oxtail Stew

European

Pasta and Chickpea Stew

European

Buckwheat Pasta with Savoy Cabbage, Potatoes, and Brown Butter-Sage Sauce

European

Hand-Cut Pasta with Wild Boar Ragù