Homemade maccheroni made on a rod with remilled durum semolina are easy to make and don’t take that much time. Every now and then, when I feel like it, I make homemade pasta the old-fashioned way… You’ll need: a large tray; 1 dish towel; the appropriate rod for shaping the pasta and a pasta board; a small palette to cut the pasta.
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 30 Minutes
- Cooking time: 5 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 14 oz Remilled durum wheat semolina (about 2 1/2 cups)
- Eggs (1)
- 3 tbsp Water (lukewarm)
Tools
- Pasta board
- Pasta rod
Preparation
Place the remilled semolina, the egg and the warm water into the bowl of a food processor, switch the motor on and keep it running until you obtain a well-worked dough that comes away from the sides.
Transfer the dough to a bowl and knead by hand for a few more minutes.
Take a little dough at a time and roll it with your hands into long ropes about 3/8 inch thick.
Take two small pieces at a time spaced apart (or one, if that’s more comfortable) and work with the palms of your hands moving forward. Return and repeat the same forward-and-back motion.
Gently slide the rod out of the maccheroni without squeezing, and place them on a tray lined with a floured dish towel.
Properly removed maccheroni will be hollow inside and when the dough has been well worked using remilled semolina, the egg, and the right proportion of water you generally won’t have problems.
Making homemade maccheroni on a rod is fun and very satisfying. They are much appreciated for Sunday lunch with a good meat sauce or with broccoli rabe as we do in Puglia.
Homemade maccheroni made on a rod with remilled durum semolina
Tip for homemade maccheroni made on a rod
Use remilled semolina because the pasta is more flavorful and it also handles better.
Semolina, however, is more coarse compared to regular flour.
Our ancestors made the dough directly on the pasta board and it is still made this way today by working it with the hands.
Also come and take a look on Pinterest at La cuoca che recupera
