Keep Shaping: Fileja
Now that you’ve mastered malloreddus, trofie, and orecchiette, it’s time to tackle a new shape!
From the toe of the Italian boot, Calabria, comes fileja, which is rustically coiled to form a satisfyingly substantial mouthful of pasta. Semolina dough is traditional, but you can use whole-wheat dough to make this shape.
Divide and Stretch
Divide the dough into 16 pieces and cover with plastic wrap. Stretch and roll 1 piece of dough into a ¼-inch-thick rope, then cut the rope into 5-inch lengths.
Grab a Skewer
Working with 1 dough length at a time, position it at a 45-degree angle to the counter edge. Place a thin wooden skewer at the top of the edge of the dough, parallel to the counter edge. Arrange the palms of your hands at the ends of the skewer, apply even pressure against the dough, and roll the skewer toward you in a fluid motion to create a tightly coiled rope. (Anchor one end of the rope with your palm to help the dough coil around the skewer.)
Roll and Stretch
Continue to roll and stretch the dough around the skewer in a 6-inch-long hollow spiraled tube. Slide the fileja off the skewer onto a lightly floured rimmed baking sheet. Dust the skewer with flour as needed if the dough begins to stick. Repeat rolling, cutting, and shaping the remaining dough pieces.
