Lia’s “Maccarruni”


In Calabria (a region of South Italy) this homemade pasta is called “Maccarruni ‘i casa” which means “homemade Macaroni”, also known as “Fileja” (I believe that in the Calabrian tradition the dough is made with eggs as well ๐Ÿ™ , but I wouldn’t talk nonsense…). However, because this recipe comes from my mother (who’s Sicilian) I gave this pasta Mom’s name “Lia”. Among other things, I think in Sicily it’s made just like that, without eggs, and it’s called “Busiati”, if I’m not wrong…
However, let’s go to the recipe:

Ingredients (pasta):
500 g durum wheat
250 g hot water (yes, I said grams, not millilitres!)

Ingredients (sauce):
1 golden onion
tomato sauce
extra virgin olive-oil

Prepare the dough that has to be elastic, putting flour on a pastry board and adding water little by little (I mixed by hand and used approximately 250 g of water, that I weighed on scales), according to the degree of humidity of flour, etc. etc.
Here’s how it should be:

let it rest covered for about half an hour (I covered the container with transparent film). Meanwhile, prepare the dressing you like most, I whisked 1 raw onion and mixed it in tomato sauce previously cooked, adding extra virgin olive-oil, a drop of waterdried oregano and thyme and 1 hot red chilli. Then I cooked it all in the pan just as long as necessary to get thick enough. I use basil only when in season, fresh, ‘cos I don’t like it neither dry nor deep-frozen.ย Unfortunately I couldn’t dispose of Concita’s ricotta or the Rosa87 one, otherwise it would have fit like a glove!!

After half an hour of rest, take the dough, knead it on the pastry board and create rolls of a diameter of bread-sticks, like this:

once you prepared many rolls, get pieces like these, which are long about 5 cm:

Then, with a steel or wood skewer start to shape the “maccarruni”. So, press gently the skewer on a piece of dough as on the photo (in no central position relative to the tip of the skewer, you will understand why later on) and with a light pressure try to create a small roove. Make sure both the dough and the skewer are lightly floured, otherwise the macaroni remain attached to the skewer!

After that, with a decisive but not heavy movement scroll quickly the palm of your hand on the skewer, trying to stretch the dough to the center of the skewer itself (that’s why initially the skewer’s tip should be placed far from the center), until you get a macaroni like this:

that will be retrieved from the skewer simply making it slip away by your other hand. Here’s what you get:

I tell you it’s easier done than said! I speak seriously! Try it to believe it…
Go on like this (remembering to flour both the skewer and the dough) until the pieces end, then store them all in trays previously floured. I filled three large and two small trays!

Meanwhile, let the salted water boil in a pot, add a bit of olive oil while boiling (needed when cooking fresh pasta, otherwise it gets itself attached to the pot!) and pour the macaroni, which will have to be cooked for about 12-15 minutes counting once water restarts to boil.

At this point, drain and place them in a pan to flavour together with the tomato sauce for a few moments…

Serve and eat until hot!!! Enjoy your meal from me and Mom Lia!!! ๐Ÿ˜‰

As you may have noticed the recipe does not contain salt in the dough. Actually it’s not necessary! I don’t even put it in the gravy, personally I only add salt to the cooking water… it’s enough! ๐Ÿ˜‰

  1. Cassandra78 20 January 2011 at 14:44

    This is WONDERFUL!!! I love them!! Literally you left me with no words, they’re just perfect ๐Ÿ™‚

  2. mimi 20 January 2011 at 15:26

    I have a good Mama Lia we always delight the eyes with this goodness ๐Ÿ™‚
    These “maccaruni” homemade sauce that is delicious and its accompanying .. Mmmm… What a delight

  3. Anto 20 January 2011 at 17:02

    @ Cassandra78: thank you for your nice words!!! I do appreciate them! ๐Ÿ˜‰
    @ Mimi: cheers darling! You’re always too kind towards my recipes!! ๐Ÿ˜‰

  4. mimi 20 January 2011 at 18:29

    ^_^ tvb ๐Ÿ˜€

  5. Mannu 20 January 2011 at 22:10

    OMG!These Maccaruni are stunning as also is the delicoius mediterranean sauce as well!Well done Anto!big hug Manu

  6. EleonoraNW3 20 January 2011 at 22:16

    Anto…YOU’RE GREAT! These are simply wonderful!!!!

  7. Anto 21 January 2011 at 15:00

    THANK YOU Mimi, Mannu and EleonoraNW3!!!! It’s very kind of you! ๐Ÿ™‚

Leave a Reply

© NRG30 S.r.l.
P.IVA 06741431008
tel. +39 0636491957
fax +39 0636491958


about us
contact us
feed RSS feed rss
Privacy policy
Cookie policy

Show Biz Network

Life Network