FERRAZZUOLI, FERRAZZOLI or CANNUCCE, are a type of pasta from Calabria, obtained by mixing semolina flour and water.
Once the dough is formed, it is rolled out into rolls of 1 cm in diameter and cut into 5 cm lengths. Each of these pieces has an iron skewer pressed into it to create a dip along the length. It is then left to dry for up to an hour so that they maintain their shape during cooking.
FERRAZZUOLI is very similar to FILEJA. However, with Fileja, the pasta dough is rolled around the skewer to create more of a hollow.
Since they are hollow in the center, Ferrazuoli are suitable for being seasoned with tomato and meat ragù, often mixed, of veal, pork or lamb. They are also excellent with fish sauces