Fusilli pasta with Molise sauce

Directions

1. The pasta dough is prepared, and it needs to rest for about an hour. ⏱ ≈ 20 min
2. “Lay out” on sheets, but not too thin ≈ 4 min
3. Cut strips approximately 1 cm wide from the leaves of the wide-format sheets. ≈ 8 min
4. Wrap the lists around a long, thin stick, covered in flour (usually a large sock). ≈ 3 min
5. Shape the pasta: this way, these “fettuccine” twisted pasta, known as “fusilli,” will maintain their shape. ≈ 10 min
6. Allow these “fusilli” to dry slightly. ≈ 3 min
7. Prepare a pot with water and a small amount of salt, and bring the water to a boil. ⏱ ≈ 10 min
8. Warm the lamb sauce. ⏱ ≈ 10 min
9. At this point, add the fresh fusilli pasta and cook until they are “al dente”. ⏱ ≈ 10 min
10. Place the meatballs in the dish, covering them with a generous amount of the lamb sauce, along with a tablespoon of grated cheese and ground pepper, to taste. ≈ 3 min
11. Mix well and serve at the table. ≈ 4 min
12. Meanwhile, serve in separate containers, keeping the remaining sauce and grated cheese aside. ≈ 2 min