In a bowl, add the semola flour and the water. Start mixing and when it’s well combined, transfer on a surface and knead by hand until very smooth. Wrap in cling film and let it rest for about 20 minutes.

In the meantime, chop all the vegetables and rosemary, and fry in a pot with the olive oil over a medium heat. Add the ribs and fry until they start to take some colour. Pour the white wine and let evaporate. Add the peeled tomatoes previously crushed by hand.

Season with salt and pepper, cover with a lid and let simmer for approx. 1.5 hours until the ribs are nice and tender.

Take a small quantity of dough and roll out by hand into a thin sausage, around ½ cm. Cut in smaller pieces of about 5cm in length, and using a metal rod like a knitting wire, roll the dough around it gently pressing with the palm of your hand to give the traditional shape.

Dust a surface with semola flour and arrange the fileja to dry out some of the moisture.

Cook the fileja in salted boiling water for few minutes while removing the ribs from the sauce. Drain the pasta and add it to the sauce.

Complete with fresh basil leaves and ‘nduja. Mix until the ‘nduja is fully melted.

Transfer onto a serving dish and finish with dollops of ricotta and grated ricotta salata. Grate over parmesan, garnish with the ribs and serve.