Hand-rolled Macaroni with Crab and Grape Tomatoes

Name: Hand-rolled Macaroni with Crab and Grape Tomatoes (Maccarrones de Busa con Polpa di Granchio e Pomodorini)
Yield: Serves 4 as a first course
Cuisine: Italian
Ingredients: 250 g semolina flour, plus extra for kneading and dusting; pinch fine sea salt; 1 clove garlic, finely sliced; ¼ cup (60 ml) extra virgin olive oil, plus extra for drizzling; salt flakes, to taste; 250 g raw crabmeat; 1 small red chilli, finely sliced; 24 grape tomatoes, tops cut off, halved; fine sea salt, for pasta water; about 100 ml warm water; 1 tablespoon finely sliced flat-leaf parsley leaves

Maccarrones de Busa con Polpa di Granchio e Pomodorini

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

The Sardinian word busa comes from bus, the Arabic name for a type of reed which grows in the Mediterranean and around which this pasta was originally rolled; it’s now the name given to the stick or narrow metal rod used to shape the pasta. In my dialect we call this pasta maccarrones a ferrittu – ferrittu means knitting needle, which is what we use to roll this pasta. However, it’s easier to roll on a square rod rather than a round one, which tends to slide rath