Maccheroni al Pettine al Ragù

Maccheroni al Pettine al Raghu pays tribute to the culinary traditions of Emilia-Romagna — home to some of Italy’s most iconic comfort foods. The handmade maccheroni al pettine, a regional specialty shaped on a traditional wooden comb (pettine), perfectly captures the soul of this region: simple ingredients, transformed through skill and care.

We learned this version of Maccheroni al Pettine al Raghu from Chef Ilaria Bertinelli, whose warmth and deep respect for tradition make every class feel like being welcomed into a local kitchen. Her ragù simmers gently until rich and velvety — a recipe that speaks of patience, family, and the art of truly Italian home cooking.

Chef Ilaria is a bit of a local celebrity in Parma, known not only for her beautiful food but also for her work in making traditional Italian cooking accessible and inclusive. Every time we cook with her, we’re reminded that food here isn’t just about flavor — it’s about identity, generosity, and joy.

You can join us — and Chef Ilaria — to explore more of Emilia-Romagna’s culinary treasures during our Let’s Eat Parma tour. Together, we’ll make handmade pasta, taste local wines, and discover why Parma remains one of Italy’s most delicious destinations.

Maccheroni al Pettine al Ragù

This iconic dish from Emilia-Romagna features maccheroni al pettine—small tubes of fresh pasta rolled on a wooden dowel and pressed against a ridged comb called a pettine. Paired with a traditional slow-cooked meat ragù built on soffritto (onion, carrot, celery), this pasta's ridges and hollow shape capture the sauce perfectly. Though traditionally served with ragù, this pasta also pairs beautifully with butter and Parmigiano or seasonal sauces. Tagliatelle, pappardelle, or lasagna sheets may be substituted if desired.

Servings 4 Servings

Prep Time 45 minutes mins

Cook Time 2 hours hrs

Resting Time 30 minutes mins

Total Time 3 hours hrs 15 minutes mins

Equipment

• Mixing bowl, fork, plastic wrap, pasta sheeter or mattarello (rolling pin), pettine (ridged board), wooden dowel, knife, sauté pan, wooden spoon

Ingredients

Fresh Pasta (Maccheroni al Pettine):

• 400 Grams Common Wheat Flour (14 oz)
• 4 Eggs approx. 50 Grams
• Water as needed

Meat Ragù:

• 30 Grams Extra Virgin Olive Oil (1 fluid ounce)
• 1 Small Onion
• 1/2 Stalk Celery
• 1 Small Carrot
• 150 Grams Sausage (5.3 oz) crumbled
• 250 Grams Minced Pork (8.8 oz)
• 350 Grams Minced Beef (12.3 oz)
• 125 Milliliters Dry White or Red Wine approx. 1/2 glass
• 400 Grams Tomato Sauce (14.1 oz)
• 2 Tablespoons Tomato Paste optional
• Salt and Pepper to taste
• Grated Parmigiano Reggiano for serving

Instructions

Pasta Dough:

• On a clean wooden surface or in a bowl, mound the flour and create a well in the center. Crack in the eggs.
• Using a fork, gently beat the eggs and gradually incorporate the flour from the edges using a circular motion.
• As the dough begins to form, knead using the heel of your hand until smooth and elastic, about 8–10 minutes.
• Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
• Optional: The dough may also be refrigerated for up to 24 hours. If chilled, allow it to return to room temperature before rolling it out to make shaping easier and prevent cracking.
• Instructions – Shaping Maccheroni al Pettine:
• Cut the rested dough into portions and roll each into thin sheets (about 1 millimeter thick) using a pasta sheeter or mattarello. The dough should be nearly transparent when held up to the light.
• Cut the pasta sheets into small rectangles (approx. 2.5 x 3.5 cm).
• Place each piece on the floured pettine (or gnocchi board). Using a thin wooden dowel, roll from top to bottom, pressing gently to imprint the ridges and shape into a tube.
• Tear or slide the shaped pasta off the dowel and place on a floured surface or tray. Repeat until all pasta is shaped.

Meat Ragù:

• Finely chop the onion, celery, and carrot (soffritto).
• Heat olive oil in a sauté pan over medium heat. Add the soffritto and sauté until softened.
• Add the sausage, pork, and beef. Cook over high heat, stirring often, until browned.
• Deglaze with the wine and let it evaporate fully.
• Stir in the tomato sauce and optional tomato paste. Season with salt and pepper.
• Bring to a boil, reduce to low heat, cover, and simmer for at least 2 hours, stirring occasionally.

To Assemble:

• Bring a large pot of salted water to a boil. Cook the maccheroni al pettine until al dente (1–2 minutes if fresh).
• Drain and transfer to the ragù. Toss gently over low heat to coat, adding pasta water if needed to loosen the sauce.
• Serve hot with plenty of grated Parmigiano Reggiano.

Notes

Notes:
• Soffritto is the Italian foundation of finely chopped onion, celery, and carrot gently sautéed in olive oil.
• The pettine is a traditional wooden comb once used in weaving. It leaves ridges that help the sauce cling to the pasta. A gnocchi board is a common substitute.
• Maccheroni al pettine may also be served with butter and sage, mushrooms, or seasonal sauces.
• Emilia-Romagna also uses ragù with tagliatelle, pappardelle, or lasagna sheets.

Author: Illaria Bertinelli