Homemade Macaroni

Preparing homemade macaroni is quite a fun and satisfying process. Here is the basic recipe to make them.

Ingredients

• 400g of durum wheat semolina
• 200ml of warm water (the amount of water can vary slightly depending on the flour’s absorption)
• Salt (a pinch)

Preparation

1. In a large bowl, pour the semolina and create a well in the center. Add a pinch of salt.
2. Gradually, incorporate the warm water into the middle of the semolina well, starting to mix with a fork, incorporating the semolina from the edges.
3. When the dough starts to form, transfer it onto a work surface and begin to knead with your hands. Work the dough energetically until it becomes smooth and homogeneous, which might take about 10 minutes.
4. Cover the dough with a damp cloth and let it rest for about 30 minutes. This makes the dough more malleable.
5. Divide the dough into sections that you’ll work one at a time, keeping the rest covered so it doesn’t dry out.
6. Take one section and roll it into a long, thin “snake”, about 1 cm in diameter.
7. Cut the snake into pieces of about 5 cm.
8. To form the macaroni, you can use a toothpick or a macaroni rod. Roll a piece of dough around the toothpick and gently pull it to expand the dough around it, creating the characteristic hole in the center. Be careful not to flatten the macaroni too much.
9. Place the macaroni on a floured tray as you make them, to prevent them from sticking to each other.
10. Repeat the process with the rest of the dough.

Once all the macaroni are shaped, let them air dry for a few hours before cooking. To cook, immerse them in plenty of boiling salted water, and cook for about 5-8 minutes, or until they float to the surface and are al dente.

Curiosity

Homemade macaroni have a distinctive texture and flavor that set them apart from store-bought ones. They are not perfectly identical to each other, which is part of their charm. Additionally, the process of preparing macaroni is a tradition that has been ongoing for centuries, particularly in Southern Italy. They are ideal for being dressed with robust sauces, thanks to their structure that holds sauces well.