Ingredients Durum-wheat flour and water, but can also be made with other flours.
How Made Fresh pasta made with a torchio, in various sizes and shapes depending on the die used. Produced with artisanal machines before the advent of the pasta industry. The pasta is boiled in plenty of salted water.
Also Known As Maccarrune ’e casa, maccarruni d’a zita, and paste d’arbitriu.
How Served As pastasciutta, with traditional local sauces, most commonly pork ragĂą.
Where Found Calabria and Sicily.
In Sicily, maccarruni should be written with a capital M, as they were once synonymous with prosperity, achieved or only dreamed of by generations of rich and poor. They were made on a sbria, a wooden board supported by two trestles, and the durum-wheat flour was sifted several times to obtain a very fine flour, today known as semola rimacinata, or “twice-ground flour.”
