Homemade grilled macaroni with re-milled semolina is prepared with ease and doesn’t take much time either. Occasionally, when I feel the urge, I make homemade pasta, like in the old days… Necessary: A large tray; 1 Dish towel; The appropriate iron for making pasta and a pastry board; A dough cutter.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 5 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 14 oz Re-milled Durum Wheat Semolina
- Eggs (1)
- 3 Water (lukewarm)
Tools
- Pastry Board
- Iron
Preparation
Then put the re-milled semolina, the egg, and the hot water into the food processor bowl, start the motor and keep it on until you get a well-worked dough that detaches from the walls.
Place the dough in a bowl and work with your hands for a few more minutes.
Take a bit of dough at a time and stretch it with your hands into long strands about 0.4 inches thick.
Take two pieces at a time at a distance (or one if more convenient) and work with the palm of your hands moving forward. Return and repeat the same movement backward and forward.
Slip the iron out of the macaroni gently without crushing, and arrange on a tray with a floured dish towel.
Well-slipped macaroni will be hollow inside, and when the dough is well worked using re-milled semolina, the egg, and the right proportion of water, there are usually no issues.
Making homemade grilled macaroni with re-milled semolina is fun and very satisfying. They are highly appreciated for Sunday lunch with good meat sauce or with turnip greens as we do in Puglia.
Homemade Grilled Macaroni with Re-milled Semolina
Tip for homemade grilled macaroni with re-milled semolina
Re-milled semolina is used because the pasta is tastier and also works better.
However, semolina compared to flour is more consistent.
Our ancestors made the dough and it is still done today directly on the pastry board working with hands.
Also, come take a peek on Pinterest of The Cook Who Recovers
