Sagne 'Ncannulate — Wide Twisted Pasta of Molise

Molise — the handmade twisted pasta tradition is shared with Basilicata and parts of Campania, reflecting the pre-unification Bourbon Kingdom of the Two Sicilies pasta culture. The cane-twisting technique is the most ancient form of the preparation.

Sagne 'ncannulate are the signature handmade pasta of Molise: wide, long, twisted ribbons of egg pasta (or, traditionally, semolina and water), rolled thin and then twisted around a reed (canna) or a long stick to produce a spiral form that is structurally different from tagliatelle or pappardelle — the spiral catches sauce in its interior curves while the flat surface grips the pasta coating. They are served with the ragù of Molise (pork-and-lamb based, not beef), with legumes, or simply with pork sausage and tomato. The twisting technique is unique to Molise and Basilicata.

The wide, twisted sagne carry the ragù in their curves — each spiral holds a pool of sauce. The pasta itself (egg or semolina) has a satisfying chew. With the Molisano ragù (pork and lamb, long-cooked, tomato-forward), the combination is deep, warming, and resonant of the Apennine interior.