Maccheroni al Ferretto con Ragù Calabrese

1. Prepare the pasta dough: On a clean work surface, combine the Semolina flour and 00 flour. Make a well in the center and add 5 grams of Salt and the Water gradually. Mix with a fork, then knead by hand for 10-15 minutes until the dough is smooth and elastic. Wrap the dough in plastic film and let it rest at room temperature for at least 30 minutes.

2. Shape the Maccheroni al Ferretto: Divide the rested dough into small pieces. Roll each piece into a thin rope, about 0.5 cm in diameter. Cut the ropes into 4-5 cm lengths. Take a small piece of dough and a thin knitting needle (ferretto) or skewer. Place the ferretto on the dough piece and roll it gently but firmly with the palm of your hand, pressing the dough around the ferretto to form a hollow tube. Carefully slide the maccheroni off the ferretto. Place the shaped maccheroni on a lightly floured tray and let them dry for at least 30 minutes, or longer if time permits.

3. Start the Ragù Calabrese: In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the diced Guanciale and render it until crispy and golden. Remove the crispy guanciale with a slotted spoon and set aside.