La Mugnaia – A Traditional Abruzzese Pasta

La Mugnaia is an antique and traditional pasta recipe in Abruzzo, created from the leftovers in the flour mills. It can only be made by hand with time and patience.
The Recipe


250g flour 00
250g fine semolina
1 whole egg
300ml warm water


200g premium beef mince
200g premium pork mince
1 carrot + ¼ onion (chopped fine in food processor)
1 red sweet capsicum thick 1cm small slices
1 punnet of cherry tomato baby roma (washed and halved)
½ cup of dry white wine
700ml tomato passata
Grated pecorino cheese (to serve)


To make the pasta combine the ingredients and work together until a smooth dough is formed. Leave to rest at room temperature for 30min, covered.

Make small balls of approximately 40g, roll each one into long thin cords with a diameter just under 1 cm, do this with all of the dough then repass and press on each cord to make it thin.

For the sauce, saute the meat until golden, add the carrot and onion mixture , cook until soft add wine, seasoning in between each step.

Once wine has evaporated, add the cherry tomatoes and cook on a medium heat for 10min, add the passata, once boiling reduce heat to a simmer for 1 hour, stirring in between.

Cook pasta in boiling salted water for 10-12min or until al dente. Drain and add to the sauce, back on the heat to let the pasta absorb the heat, and serve with a generous amount of grated pecorino cheese.



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