All my fellow Calabresi will recognize this type of pasta! Filejia pasta or Filadieti as we call them in my hometown Francavilla Angitola are typical from the Calabria region of Italy. This pasta dough is only made with water and flour and no eggs, making this a super easy dish to make at home. A lot of pasta that is typical from Calabria does not contain eggs as people back in the day did not have enough money to afford eggs to add to their dough. When I was a little girl I used to make Filadieti with my nonna, making this extremely special to me.
Filejia Calabresi pasta looks similar to Fusilli in as they both twisted. To roll the Filejia, you use a thin wooden skewer. Rolling can be a little difficult at first but practice makes perfect.
Filatiedi is usually dressed with a simple marinara sauce or if you’re feeling completely Calabrese you can also dress it with nduja, a very spicy spread of pork salami that is popular in Calabria.
Let’s get cooking some Filejia Calabresi!
This recipe feeds 4-5 people.
- 2.5 cups of 00 flour- I like to use Caputo flour but any flour tipo 00 will work.
- 1 cup of water at room temperature
Tip: Add water as you go and not all at once and see how much the recipe calls for. My nonna as many other Italians measure ingredients by eye, therefore determine how much water is needed by the way the dough feels.
The dough should feel smooth without feeling sticky or too dry that it crumbles.
- Knead the dough until it’s smooth. You may have to add some flour or water depending on the consistency.
Once the dough is smooth then you are ready to start rolling it.
2. Cut a fist-sized piece of dough and start rolling it as shown in the picture below.
Keep a bowl of water near you as the dough will start drying up while you are rolling it.
3. Cut small pieces measuring 1 inch to 1 and a half inches long from the side you have rolled.
4. Wrap the pieces of dough around the skewer as shown in the picture below.
5. Once your piece is wrapped start rolling the skewer back and forth moving your hands outward to lengthen your Filatiedi.
When you are rolling your pasta, make sure that your surface is floured. This will help you rolling it and taking your Filadieti off the skewer.
6. Take it off the skewer and give it a gentle tug to elongate your Filatiedi.
If the dough is getting stuck to your skewer and you’re having some difficulty taking them off, add some flour to your dough or to the surface!
7. Leave the pasta to rest until it’s dry (approximately 30 minutes) then it’s ready to cook!
Homemade pasta does take a little longer to cook. Filatiedi takes approximately 15 minutes to cook but do taste one to check if they are indeed soft and ready! Buon Appetito!
For more Italian recipes check out my Cuisine page on my blog.