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1
Combine the semolina and salt in a bowl. Add warm water gradually, mixing until a shaggy mass forms. Turn onto a work surface and knead for 10 minutes until the dough is smooth, firm, and silky — it must be firm enough to hold its tube shape after the ferretto is withdrawn. Wrap in cloth and rest at room temperature for 30 minutes. The dough is ready when it no longer springs back under a thumb press.
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2
Pinch off a piece of dough and roll it to a rope roughly 8 mm in diameter. Lay a ferretto (metal rod) along the rope and press the dough around it, rolling under the palm to lengthen to 6–8 cm. Slide the tube free from the rod. The pasta is shaped correctly when it holds an open, even channel without collapsing.
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3
Heat the olive oil in a wide, heavy pan over high heat. Add 2–3 sage leaves to the oil and fry until they stiffen and become translucent — remove and reserve as garnish. Working in batches, add the pork cubes in a single layer and sear without disturbing until each face is a deep mahogany brown. This Maillard crust is the flavour foundation of the entire ragù; pale, steamed pork produces a one-dimensional sauce — this step is where the dish lives or dies.
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4
Return all the seared pork to the pan. Add the garlic, rosemary, and remaining sage leaves. Pour in the Cerasuolo and scrape the pan floor to lift all caramelised deposits. Allow the wine to reduce by half over medium heat — the sharp alcohol smell gives way to a rounded, cherry-mineral fragrance.
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5
Add the saffron dissolved in its warm water. Reduce the heat to low, cover, and braise gently, turning the pork occasionally, until the shoulder cubes are tender when pressed but hold their shape. The ragù must be moist but not soupy — it should coat a spoon in a light, glossy film rather than pool beneath it. Adjust with a splash of water if needed during cooking.
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6
Bring a large pot of well-salted water to a rolling boil. Add the maccarroni al ferretto and cook until they rise and offer slight resistance at the bite — firm enough that the semolina character remains present. Drain, reserving a ladleful of cooking water.
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7
Add the drained pasta directly to the ragù pan over low heat. Toss to coat, adding a splash of reserved pasta water if the sauce tightens. Serve immediately with a light hand of finely grated Pecorino d'Abruzzo and the reserved crisp sage leaves. The finished plate should show pasta coated in ragù — no sauce pooling at the base of the bowl.