Filea långa
Published: Dec 28, · Modified: Oct 16, by Jacqui. If you have never tried Fileja pasta and manage to buy it or make it , do so. This is really is one of the best types of pasta for heavy meat or spicy sauces, especially when the pasta is fresh.
Långafilé med purjolök och vitlök
Fileja, also known as Maccarruna, Maccarruni or Filedda in the local dialect, is a typical Calabrian pasta of ancient origins, which originated in the Calabrian province of Vibo Valentia. Usually 3 to 4mm thick at most, and slightly light yellow in color, Fileja are shaped like a screw which has been elongated. Some people also refer to them as fusilli, but they are actually quite different in shape to the fusilli most of us know and eat.
Fileja were and still are mostly eaten as fresh homemade pasta. They are made using a method which has been passed down from generation to generation. Like many Southern Italian homemade pastas, they were originally produced from poor and simple ingredients, just wheat flour, water and salt and no eggs. In fact, most fresh pasta in Calabria is made without eggs.
However, I think I prefer the unflavoured version. If you like making your own pasta you can also try your hand at making these. There are a number of videos on YouTube showing how it is done like this one. A thin metal or wooden skewer or even the long side of a metal coat hanger, which has been cut off, can be used instead of a dinacolo. Fileja are often the pasta of choice for typical Calabrian recipes on Sunday or holidays.
Långa på italienska
However, there are lots of other very interesting and unusual Calabrian pasta recipes for this type of pasta. I plan to be sharing many of them with you in the not too distant future but the first one you can try is Fileja Tropeana a tasty but simple vegetarian dish made with zucchini, aubergines and tomatoes. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
We live in Toronto, Canada and have been to Italy twice over the last 5 yrs, we were planing on going back in May but Covid 19 happen. When we in Rome we rented a lovely apartment near the Termini station, we eat twice at this restaurant called Rifugio Romano my wife Lucy have a Pasta dish with Pistachio sauce and Shrimps Tiger Prawns she loved it and we tried to find out what type of Pasta it was they now serve Strozzapreti after research and research we found it was Busiate pasta.
I tried and tried to find it here in Canada with no luck I guess we can always make it. Hope to get back to Italy soon. I know my grandmother made these, but she called them - please excuse my mangled spelling - strangulli. Do you have any reference to this name? Hi Catherine! There are a number of very similar looking pasta shapes in the different Italian regions for example strozzapreti from Emilia-Romagna.
Where was your grandmother from? I haven't heard of 'strangulli' but it could be a local dialect word. I'll try to find it or something similar!
Fileja pasta from Calabria
Sorry this took me so long - Grandma's family was from somewhere in Calabria, but I don't know precisely where. She was actually born in the US. Grandpa claimed to be from Pizzo, but it could have been a village close by.
Whatever, my sister and I will be giving them a try with her diaculo this summer. She liked to serve these with ricotta melted over them and pecorino on top - no tomatoes. Or sometimes with a tomato sauce and no ricotta!