Troccoli al Ragù di Polpo — Rolled Pasta with Octopus Ragù

Ingredients

• For the troccoli dough
• 400 g semolina rimacinata
• 200 ml warm water
• For the octopus ragù
• 1 kg octopus, cleaned, cut into pieces
• 80 ml extra-virgin olive oil
• 3 cloves garlic
• 150 ml dry white wine
• 400 g tomatoes, crushed or chopped
• 1 tsp dried oregano

Method

1. 1
   Combine the semolina rimacinata and warm water at a ratio of 2:1 by weight. Work the mass by hand for 10 minutes until it is smooth, firm, and no longer sticky. Wrap and rest at room temperature for 30 minutes. The dough is ready when it springs back slowly under a finger pressed into its surface.
2. 2
   Roll the dough out to a thickness of 4–5 mm — deliberately thicker than standard pasta. Lay the troccolaturo across the sheet and roll it over the surface with firm, even downward pressure; the studded ridges cut multiple square-section noodles simultaneously with the rolling motion. Separate the noodles and arrange them on a cloth to dry. If the sheet falls below 4 mm the ridges tear rather than cut cleanly: the pasta must hold its square section with clean edges.
3. 3
   Warm the olive oil in a wide, heavy pan over medium heat. Add the garlic and let it colour lightly. Add the cleaned octopus pieces and turn them in the oil for 2–3 minutes. Pour in the white wine and allow it to reduce by half — the sharp alcohol smell softens to a rounder, vinous note.
4. 4
   Add the tomatoes and dried oregano. Reduce the heat to a gentle simmer. Braise uncovered for 1.5–2 hours, stirring occasionally. The octopus releases its own liquid during the first 20 minutes; no water is required. If the pan looks dry, add a small splash of white wine. The ragù is ready when the octopus yields completely without resistance under the back of a spoon and the sauce is dense enough to coat it — reduce further over higher heat if the liquid remains thin.
5. 5
   Bring a large pot of well-salted water to a rolling boil. Cook the troccoli for 5–7 minutes. They are ready al dente when they offer slight resistance at the centre but carry no raw flour taste.
6. 6
   Drain the troccoli, reserving a ladleful of cooking water, and transfer them directly to the ragù pan. Toss over medium heat for 1–2 minutes, adding a splash of pasta water if needed. The ridged surface of the troccoli will grip the dense ragù; the finished dish should show the sauce clinging to every face of each noodle with no pool of liquid in the pan.