Salento, Puglia
Long, wide, twisted semolina ribbons from the Salento peninsula — sagne 'ncannulate (literally 'wound around a cane') — coiled around a thin rod to create their characteristic hollow twist, then dried and served with a slow-braised lamb shoulder ragù seasoned with bay, wild fennel, and a hit of dried chilli. The pasta is among Italy's oldest forms, predating extruded formats.
Wheaty, firm pasta with satisfying chew, blanketed in iron-rich lamb ragù perfumed with fennel and bay — the ancient pastoral cooking of the heel of Italy
{"Semolina rimacinata dough (no egg), hydrated at 50–52% with lukewarm water","Rest 30 min, then roll to 3mm thickness and cut strips 3–4cm wide, 30cm long","Twist each strip around a 6mm wooden dowel, press ends together, slide off, dry 1 hour","Lamb ragù: shoulder on the bone, browned hard, braised 2.5 hours with tomato passata and lamb stock","Finish pasta 2 min short of al dente in boiling salted water, complete in the ragù sauce"}
{"Wild fennel fronds stirred in at the end are non-negotiable for authentic Salento character","A ladleful of pasta water added to the ragù helps emulsify before the final toss","Aged ricotta salata crumbled over the top adds textural contrast and salt"}
{"Using all-purpose flour — sagne must be semolina for structural integrity","Overcooking: this thick pasta needs a true al dente bite","Ragù too thin — reduce until it coats a spoon before adding pasta"}
La Cucina Salentina — Franco Scintu