Fusilli alla molisana, fresh pasta rolled on a needle with lamb sauce

Directions

1. Mix the flour and eggs together until a firm dough forms, then let it rest for about an hour. ⏱ ≈ 20 min
2. Fold it into thin layers. ≈ 4 min
3. Cut strips approximately 1 cm wide. ≈ 8 min
4. Wrap each strip in a spiral around a long, thin, floured stick, like a large knitting needle. ≈ 3 min
5. Remove the stem: you’ll be left with twisted pasta, fusilli. Let them dry for a bit. ≈ 3 min
6. Bring a large saucepan of lightly salted water to a boil, then add the lamb sauce and simmer. ⏱ ≈ 10 min
7. Cook the fresh fusilli pasta and drain it al dente. ⏱ ≈ 10 min
8. Pour servir, place the pasta in a serving dish with most of the sauce, two tablespoons of Parmesan cheese, and a pinch of chili pepper, to taste. ≈ 2 min
9. Mix and serve, with the remaining sauce and cheese served separately. ≈ 4 min