FILEJA - DURUM WHEAT SEMOLINA PASTA, 500 GR

Artisanal Calabrian Fileja

Name: Durum wheat semolina pasta.

Ingredients: Durum wheat semolina, water.

Origin of semolina: Italy.

Production area: Calabria – Vibo Valentia area.

Characteristics: Traditional handmade pasta made with a wire cutter, slow drying, and bronze drawing. Rough, porous, and ideal for rich sauces.

Net quantity: 500 g

Cooking time: 10–14 minutes.

Storage: Store in a cool, dry place, away from light and heat sources.

Country of production: Italy

Distribution: Prestìa – Excellence of Calabria
C.da Campo di Sotto – Loc. S. Francischiello
89861 Tropea (VV) – Italy

Produced and packaged: VV factory REA 173404

Traditional recipe

🍝 Fileja with 'Nduja and Ricotta

A traditional, tasty recipe perfect for showcasing Calabrian Fileja pasta.

Ingredients (for 4 people)

400 g of Calabrian Fileja
150 g of 'Nduja from Spilinga
250 g of fresh cow's or sheep's milk ricotta
400 g of tomato puree or peeled tomatoes
2 tablespoons extra virgin olive oil (ideally Calabrese)
1 clove of garlic
Salt to taste
Optional: a few fresh basil leaves
Optional: a sprinkling of Calabrese pecorino cheese

Procedure

1. Prepare the sauce
In a large pan, heat the oil and lightly brown the garlic clove.
Add the 'nduja , letting it melt gently with the heat.

2. Add the tomato
Pour in the puree or crushed peeled tomatoes.
Mix well to combine the 'nduja with the tomato.
Cook over low heat for about 15–20 minutes.
Season with salt (just a little: the 'nduja is already tasty).

3. Cook the Fileja
Bring a pot of lightly salted water to a boil.
Cook the Fileja for the indicated time (usually 10–12 minutes).

4. Prepare the ricotta cream
In a bowl, mix the ricotta with a pinch of salt and, if you like, a spoonful of the cooking water to make it creamier.

5. Stir the pasta
Drain the Fileja al dente and transfer it to the pan with the 'nduja sauce.
Mix well, then add the ricotta by spoonfuls, letting it melt in the heat of the pasta.

6. Serve
Top with fresh basil and a sprinkling of pecorino cheese, if desired.
Serve very hot.

⭐ Tips

You can replace the 'nduja with crumbled fresh Calabrian sausage .

Fileja is also perfect with simple sauces like tomato and salted ricotta, or with chickpeas and peppers.