Homemade Sicilian Maccheroni Pasta (maccarruna)

Homemade Sicilian Maccheroni Pasta (maccarruna)

Homemade Sicilian Maccheroni Pasta is the must eat pasta in my parents home town of Naso and the surounding area. This spherical shaped, chunky pasta has a most satisfying bite to it!

Course Main Course

Cuisine Sicilian-Italian

Keyword Sicilian maccheroni pasta, maccarruna siciliani

Prep Time 1

Cook Time 10

Resting time 30

Total Time 1 10

Servings servings

Calories 381kcal

Author Nadia Fazio

Ingredients

3 cups all-purpose flour
2 large eggs
1/3 cup water

US Customary - Metric

Instructions

In a large bowl or directly on your counter, place the flour in a mound.
Make a well in the center of the flour and add both eggs.
Carefully pour water on the eggs. Use a fork to begin beating the eggs gently, slowly incorporating the flour into the egg mixture.
When the mixture resembles a crumbly mass, use your hands to knead the dough until smooth and elastic, about 10 minutes. Cover the dough and let rest at room temperature for about half an hour.
Meanwhile, prepare your pasta maker. When the dough has rested, cut it into 4 pieces. Knead each piece adding a bit of flour if the dough is sticky. Keep remaining pieces of dough covered to prevent from drying.
Add a nugget of dough at a time to your pasta maker. Cut at desired length. Place on a parchment covered tray. Sprinkle lightly with flour to prevent from sticking.
Bring a large pot of water to a boil, salt generously and cook pasta until al dente.
Serve with your favorite sauce.

Notes

If not serving the same day, freeze the maccarruna in a well sealed freezer bag. Freeze for up to 3 months. Boil without thawing first.
Maccarruna are typically served with a rich sauce made with added meatballs, sausage, pork ribs or other meats of your choice. You can make my mother's meatball recipe and coat the maccarruna with the sauce from the meatballs.
For vegetarians, a simple tomato sauce will do. Sauté a small finely diced onion and clove of garlic. Add tomato purée (or tomato passata) and let simmer for at least 30 minutes. You can also flavor the sauce with fresh basil, if available, and red pepper flakes for extra kick.
For an authentic Sicilian experience, serve maccarruna with freshly grated ricotta salata.
Please note that the nutritional information provided is for the pasta only, without any condiment.

Nutrition