Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
‘Ncucciateḍḍu from Scicli: A Taste of Ragusa’s Handmade Tradition
A delicate handmade Sicilian pasta from the Ragusa hills, served with a silky pumpkin cream and fresh ricotta. A comforting autumn classic.
🛒 Ingredients
- ✓ 500 g semolina flour
- ✓ 5 eggs
- ✓ 250 g yellow pumpkin flesh
- ✓ 1 onion
- ✓ 100 ml vegetable stock
- ✓ 300 g sheep’s or cow’s ricotta
- ✓ 1 garlic clove
- ✓ Salt
- ✓ Freshly ground black pepper
- ✓ Extra-virgin olive oil
📊 Nutritional Information
Some recipes carry with them a sense of place so strong that even their name feels like an echo of the landscape. ‘Ncucciateḍḍu, the traditional handmade pasta of Scicli, belongs firmly to that family. Crafted by grating fresh dough against a large-tooth grater — a practice that feels beautifully old-fashioned — it produces tiny, rustic morsels that could only come from the kitchens of Ragusa.
Here, they’re paired with the natural sweetness of pumpkin, gently cooked down into a velvety sauce, and finished with cool spoonfuls of fresh ricotta. The result is a bowl that is both humble and poetic: the warmth of autumn vegetables, the creaminess of good ricotta, and the unmistakable charm of Sicilian home cooking.
Simple, genuine and deeply evocative, this dish is a love letter to Ragusa’s culinary tradition — one you can bring to your table with just a bit of time and a lot of heart.
👨🍳 Preparation
- 1
Arrange the semolina flour in a mound on a wooden board. Add the eggs and a pinch of salt to the centre.
- 2
Knead until the dough is smooth and firm, adding a splash of warm water if needed.
- 3
Cover the dough and let it rest for about 30 minutes.
- 4
Using a large-tooth grater, grate the dough onto a floured surface to form the characteristic ‘ncucciateḍḍu. Leave to dry for 20 minutes.
- 5
Meanwhile, peel and dice the pumpkin. Slice the onion and sauté it in a pan with olive oil until lightly golden.
- 6
Add the pumpkin, season with salt and pepper, pour in the vegetable stock and cook over a medium heat until tender.
- 7
Blend the cooked pumpkin with a hand blender until velvety.
- 8
Cook the ‘ncucciateḍḍu in boiling vegetable stock: it’s ready as soon as it floats to the surface.
- 9
Drain and transfer to the pan of pumpkin cream, stirring over a lively heat for a couple of minutes to coat evenly.
- 10
Serve with generous spoonfuls of fresh ricotta and a drizzle of Sicilian extra-virgin olive oil.
💡 Tips and Variations
For a delightful crunch, sprinkle toasted breadcrumbs sautéed with rosemary and olive oil over the top. You can also swap the pumpkin for courgettes or carrots when you want a seasonal twist.
📦 Storage
- • Keep leftover ‘ncucciateḍḍu in the fridge for up to 2 days.
- • Reheat in a pan with a little stock or olive oil to keep it creamy.
- • Not recommended for freezing, as fresh pasta can lose its texture.
🍷 Pairing
Pair this comforting dish with a glass of Contea di Sclafani rosso novello — its gentle fruitiness complements the sweetness of pumpkin and the soft creaminess of ricotta.
You’ve just prepared ‘ncucciateḍḍu from Scicli, a dish that celebrates the authenticity and poetry of Ragusan cooking. Each bite carries the warmth of Sicily and the memory of traditional kitchen tables. Simple ingredients, beautifully handled — the very essence of Sicilian cuisine.
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