Double helpings of hooped pasta from Abruzzo! | Pasta Grannies

Friends Concetta and Concettina share their recipes for large looped pasta called mugnaia, and tiny hooped pasta called pecorara - both from Abruzzo.
Concetta serves her mugnaia with a mixed meat sugo, while Concettina serves her pecorara with a mixed veggie stew. Both are delicious!
For the mugnaia:
200g semola rimacinata, 100g 00 flour, one egg, 2 tablespoons of olive oil and water to bind.
For the sugo: 1 chicken leg, 1 large pork chop, 200g stewing steak, half an onion, carrot and celery stick. 50ml white wine, 400ml passata, salt, olive oil to fry
Pecorino cheese to serve
For the pecorara
180g 00 flour, 20g semola rimacinata, about 100ml water
1 onion, carrot, celery stick, 700g fresh tomatoes, 2 zucchini, 2 bell peppers, one large aubergine/eggplant. basil.

Concettina's factory is: https://www.mugnaia.net


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