Handmade macaroni is easy to make in your very own kitchen with the simple and traditional pasta making technique described in this post.
Course Main Course
Cuisine Italian
Keyword pasta
Prep Time 40 minutesminutes
Cook Time 3 minutesminutes
Resting time 30 minutesminutes
Total Time 1 hourhour13 minutesminutes
Servings 2servings
Calories 426kcal
Ingredients
200gramssemolina flour
85 gramswater
15gramsolive oil
Instructions
Mix & roll out the dough
Pour the semolina flour onto a work surface or into a large bowl.
Create a well in the center of the flour and slowly drizzle the water into the well while using a fork to mix it together. Do the same with the olive oil.
Once all the liquid is in, use your hands to bring it together into a ball of dough.
Knead the dough by pressing the heel of your hand to flatten it, fold it on itself, turn it a quarter turn, and repeat by pressing with the heel of your hand.
Knead for at least 5 minutes and then wrap the dough in plastic wrap or a clean kitchen cloth and rest for at least 20-30 minutes.
Shape
After resting, roll out the dough to approximately 1mm (0,039 inch) thickness using a rolling pin or pasta rolling machine.
Use a pasta cutter, pasta bicycle or knife to cut the dough into roughly 2.5 by 2.5cm (1 by 1 inch) squares.
Use a metal skewer, chopstick, wooden dowel or other cylinder to roll the dough squares into small tubes.
Gently push the pasta tubes off the skewer and lay them out on a wire rack, perforated tray or kitchen towel well-spaced apart.
Once all the macaroni has been rolled you can either dry it according to the instructions in the post, or cook it.
Cook
To cook bring a 6 liter or 6 quart pot of well-salted water to boil. Boil the macaroni for 3 minutes or until done (fully cooked to the center).
Drain the macaroni and immediately add to sauce. You can also drizzle with olive oil or butter but it may still stick.