Homemade Sicilian macaroni belong to the tradition of my land and are an excellent fresh pasta, quick and simple to make and extremely suitable for being seasoned with hearty meat or game-based sauces.
As a child, I always assisted my mother in their preparation, and my task was to arrange the freshly formed macaroni on the floured trays.
I remember her main recommendation was to handle them carefully without squashing them.
If the central hole were closed, it would prevent their even cooking.
She would simultaneously make two macaroni on the same rod, twisting two spaced pieces of dough, each worked with a different hand.
I don’t boast that much skill yet, but my macaroni taste the same as those we used to eat with the sauce at home on Sundays.
I invite you to try this recipe, and I guarantee that the time spent preparing them at home will be abundantly rewarded by the goodness of what you’ll serve at the table.
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- Difficulty: Medium
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 364.00 (Kcal)
- Carbohydrates 75.76 (g) of which sugars 0.00 (g)
- Proteins 9.09 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 3.00 (g)
- Sodium 2.00 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 17.6 oz semolina flour ((remilled) plus extra for the board)
- 1 cup water
Tools
- Board
- Rod circular section
- Pasta Cutter
Preparation
To prepare the homemade Sicilian macaroni, arrange the flour in a fountain shape on the board, pour in half of the water and incorporate it with a fork.
Then gradually add the remaining water and start working with your hands, until a homogeneous and consistent dough is obtained, which will take about 10 minutes.
Depending on the season, the flour may require more water, but add very little if needed, as we must obtain a fairly hard dough.
Let it rest at room temperature for a few hours, covering with a cloth.
After this time, take a piece of dough with a pasta cutter, roll it on itself on a non-floured part of the board and form a long cord.
With the help of a pasta cutter, cut it into small pieces.
The size of these will determine the size of the macaroni, so if you want them thicker and more substantial, don’t cut very small pieces.
Place the piece on the flour on one side, turn it over, and on the floured side (but not overloaded with flour), place the rod, making a slight pressure. This will create the central hollow and slightly lift the edges of the dough piece.
Join the edges of the piece without pressing this time on the rod. This is to prevent the macaroni from sticking to the rod at that point.
Then start rolling, moving back and forth with the palm of your hand on the unfloured work surface.
Slide out the macaroni, resting it on one hand and turning the rod in one direction and the other with the other hand.
Place them one after another gently on a generously floured tray.
You can prepare them the day you plan to cook them, letting them dry for a few hours in the air or at most covering them with a thin cotton cloth that allows air to pass through.
In this case, they will be cooked in about 5 minutes.
If we prepare them the night before, cover them as indicated.
They will also require longer cooking times, about 10 minutes.
They should be cooked in plenty of salted water for the indicated times, removing excess flour before placing them in the pot.
Also, to prevent them from sticking to each other during cooking, you can add a few tablespoons of extra virgin olive oil to the cooking water before adding the fresh pasta.
The homemade Sicilian macaroni are thus ready to be enjoyed.
Storage
They can be kept for one day from their preparation, placed on well-floured trays and covered with thin cotton cloths.
They can be kept for one day from their preparation, placed on well-floured trays and covered with thin cotton cloths.
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