Today we are making homemade fresh macaroni pasta! In some previous life, I must have been a baker’s daughter because I always love having my hands in the flour. Today I want to show you how to make macaroni, a simple pasta made with re-milled durum wheat semolina flour and warm water. I like it this way, with semolina, which I find denser compared to other flours, but everyone is free to use other flours, the result is more or less the same. Maybe it’s just a matter of habit for me since I saw my grandmothers and my mother doing it, so I continue in this way. Macaroni is a type of pasta without eggs, like busiate, cavatelli or bigoli, but if you want to prepare pasta with added eggs, I’ll leave the links below. With or without eggs, homemade fresh pasta will always give rise to amazing first courses.
For egg pasta, you can read:
- Difficulty: Medium
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 339.00 (Kcal)
- Carbohydrates 71.13 (g) of which sugars 0.00 (g)
- Proteins 13.68 (g)
- Fat 2.47 (g) of which saturated 0.45 (g)of which unsaturated 1.32 (g)
- Fibers 0.00 (g)
- Sodium 4.00 (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 for Homemade Fresh Macaroni
- 3 1/4 cups re-milled durum wheat semolina flour
- 7/8 cup water (warm)
Tools Needed for Homemade Fresh Macaroni
- 1 Pastry Board
- 1 Bowl
- 1 Skewers
Procedure for Homemade Fresh Macaroni
Let’s now move on to preparing the Macaroni. Prepare the flour needed to make the pasta. Since this is fresh pasta and it yields less than dry pasta which will absorb water later, I recommend considering 100 g per person.
Knead the flour with the indicated amount of water. If the water is warm, the flour will knead better.
The dough can be kneaded with a mixer or by hand. Once the dough is prepared, cover it with a bowl and let it rest for about half an hour.
After the resting time, take a small piece of dough and stretch it to create a breadstick. Always keep the remaining dough under the bowl to prevent it from drying out.
From the breadstick, cut many small pieces about 1 inch or more if you want longer pasta.
In the center of each small piece, insert the skewer and close it inside, pinching the two parts to seal them with your hands.
Place the palm of your hand on top and make forward and backward movements, pressing lightly.
In this way, the macaroni will start to form, but it will still be a little thick.
Place both hands on the dough and, starting from the center, move outward. The dough will stretch and become thinner.
Place the macaroni on your hand and with the other hand, gently slide out the stick while rotating it.
Place the pasta on a clean cloth, without any fabric softener scent, spacing the macaroni to prevent them from sticking.
Put a pot with plenty of salted water on the stove and wait for it to boil.
Throw in the pasta and drain it after a couple of minutes or when it reaches optimal cooking. The thickness of the pasta may require a little more or less cooking time.
Season with simple tomato sauce. Ideal if accompanied by a ragù with pork ribs and plenty of freshly grated cheese (primo sale).
Once made, the pasta can be stored in the freezer on a tray and, at the time of cooking, thrown into boiling water while still frozen.
Bon appétit!
Annamaria’s Tips
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