Pasta & Pizza
Fileja alla calabrese with tomatoes and ricotta
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Hand-shaped pasta meets a fruity tomato sauce. Ricotta gives the dish a mild, creamy note.
Timing
- For: 4 people
- Preparation: 50 min.
- Cooking time: 20 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 560 kcal
- Protein
- ≈ 19.9 g
- Carbohydrates
- ≈ 74.9 g
- Fat
- ≈ 18 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 400 g durum wheat semolina · ≈ 400 g · Assumed quantity / reference product
Hartweizen Grieß (C219300) - 200-220ml water · ≈ 210 g · Assumed quantity / reference product
Trinkwasser (N110000) - 600 g diced tomatoes · ≈ 600 g · Assumed quantity / reference product
Tomate geschält, Konserve (G568900) - 2 cloves of garlic · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 3 tbsp olive oil · ≈ 40.95 g · Assumed quantity / reference product
Olivenöl (Q120000) - 120g ricotta · ≈ 120 g · Assumed quantity / reference product
Ricotta, Molkeneiweißkäse, mind. 45 % Fett i. Tr. (M741600) - 30 g hard cheese · ≈ 30 g · Assumed quantity / reference product
Hartkäse mind. 45 % Fett i. Tr. (M300600) - Basil · ≈ 5 g · Assumed quantity / reference product
Basilikum roh (G061000)
Not included in the base calculation
- 1 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
- Pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400 g durum wheat semolina
- 200-220ml water
- 1 tsp salt
- 600 g diced tomatoes
- 2 cloves of garlic
- 3 tbsp olive oil
- 120g ricotta
- 30 g hard cheese
- Basil
- Pepper
Instructions
- Knead durum wheat semolina with salt and water into a firm, smooth dough; Let rest for 20 minutes.
- Roll dough into thin ropes, cut 5-7 cm long pieces and roll each around a thin wooden stick to create the typical spiral fileja shape; Remove chopsticks.
- Gently sweat the garlic in olive oil, add the tomatoes and simmer for 15-20 minutes; season with salt and pepper.
- Cook the fileja in plenty of boiling salted water for about 4-7 minutes, depending on the thickness.
- Mix pasta with sauce and serve with ricotta, basil and some hard cheese.
Tips
- The noodles must be thin enough so that they cook evenly. Fileja can be used as a substitute as ready-made pasta.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
