Mugliatelli

Mugliatelli is a hand-rolled pasta variety originating from the Campania region of Italy, particularly associated with the town of Acquavena. The name likely derives from “muglia,” a local term for a rolled or twisted shape, giving the pasta its characteristic short, ridged form with a slight curve, perfect for trapping sauce. Key ingredients include durum wheat semolina, water, and eggs—though purists sometimes omit the egg for a more rustic texture. The pasta is typically served with a robust ragù of beef, pork, or wild boar, often enriched with red wine, tomatoes, and a touch of pecorino.

A great version of Mugliatelli is distinguished by its precise texture: the pasta must be rolled by hand to create uneven surfaces that catch the sauce, and cooked to a firm al dente bite. The sauce should be slow-simmered for hours to deepen its flavor, with the meat shredded or kept in hearty chunks, and the final dish dusted with aged cheese and black pepper. Simplicity and quality of ingredients are paramount.

Regional variations exist beyond Acquavena: in mountainous areas, a lamb-based sauce with wild mushrooms is common; along the coast, a lighter seafood version with mussels and cherry tomatoes appears. The most celebrated rendition in the town itself is found at Macelleria Cariello Peluso, a historic butcher shop turned trattoria. ReTubeIt creator Braciamiancora highlights this venue, noting that their Mugliatelli uses locally sourced meats and a century-old family recipe for the ragù, giving the dish an unmistakable depth and authenticity. For many, this version sets the standard for the dish.