Maccaruni Ciociari

Name: Maccaruni Ciociari (Angel’s hair with giblets)
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 25 g dried porcini mushrooms; 350 g chicken giblets (livers, hearts and gizzards); 350 g chicken giblets (livers, hearts and gizzards); 350 g chicken giblets (livers, hearts and gizzards); 350 g Italian ‘00’ flour, plus extra to dust; 8–10 very fresh egg yolks; pinch of dried chilli (optional); salt and pepper; salt and pepper; 40 g pecorino cheese, freshly grated; 350 g chicken giblets (livers, hearts and gizzards); 4 tbsp olive oil; 1 onion, finely chopped; 2 tbsp tomato purée

Angel’s hair with giblets

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Maccaruni ciociari is a fine-cut, handmade pasta, resembling angels’ hair. You’ll find similar pasta in a few other regions, such as Piedmont and Abruzzi. This dish is made in Ciociaria, the southern part of Lazio, and uses humble chicken giblets. It’s delicious.

Ingredients

Pasta

350 g Italian ‘00’ flour, plus extra to dust
8–10 very fresh egg yolks

Europe
Italy
Piedmont
Pasta
Mediterranean

Method

To make the pasta, mix the flour with the egg yolks and a little water if necessary to obtain a fairly soft dough. Knead until smooth, then cover with a cloth and leave to rest for 30 minutes. Meanwhile, soak the dried porcini for the sauce in., hot water for 20 minutes.

Roll out the pasta using a pasta machine to make thin sheets, or roll out to a 1 mm thick sheet on a lightly floured