The macaroni on the rod are a type of fresh pasta typical mainly of the southern regions (Calabria and Sicily first and foremost) prepared without eggs and that does not require having a pasta machine at home: to make this recipe, all you need is a rod; my authentic Sicilian grandmother used a knitting or crochet needle to make these macaroni. You can also use umbrella rods (if tubular) or, as in my case, a wooden skewer: all equally valid methods. Since this recipe is made only with water and semolina, macaroni on the rod are perfect to make if you are vegan or allergic to eggs.
In the blog, you can find other fresh pasta recipes like:
- Difficulty: Medium
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 336.00 (Kcal)
- Carbohydrates 70.00 (g) of which sugars 1.00 (g)
- Proteins 10.50 (g)
- Fat 1.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 2.50 (g)
- Sodium 970.95 (mg)
Indicative values for a portion of 200 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
- 3 1/2 cups semolina flour
- 2 tsp salt
- 7/8 cup water
Tools
- 1 Bowl
- 1 Worktop
- 1 Metal scraper
- 1 Skewers
- 1 Food scale
Preparation of macaroni on the rod
Disclaimer: links in the “Tools” section are affiliate links.
You can find this recipe in the collection Sweet and savory vegan recipes, more than 50 ideas for all tastes.
Start preparing the macaroni on the rod by placing the semolina flour and salt in a bowl. Quickly mix with a fork and create a well.
Pour the water into the well you just created.
Begin kneading first with the fork then with your hands.
Transfer the dough to the floured worktop and continue kneading until you get a soft and non-sticky dough ball (it will take about 10 minutes by hand).
Cover the dough with a damp cloth and let it rest for 30 minutes.
With a scraper or knife, divide the dough into 8 parts.
Roll each part into a long dough log and then, always with the scraper (or knife), divide the log into 10-12 parts.
Stretch each piece of dough until it is about 2-2.5 inches long.
All that’s left is to form the macaroni: wrap the pasta around the rod with a decisive movement: your first piece is formed.
Continue in the same way until you’ve used all the macaroni on the rod dough, taking care to keep the dough you’re not using covered.
Macaroni on the rod
You can cook the pasta in salted boiling water for 5-6 minutes. This shape, thanks to its porosity, is perfect for important sauces like a good ragù.
Also try the CARBONARA RAVIOLI
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Enjoy your meal!
