Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Homemade Fresh Pasta (Maccarruna di Casa): A True Taste of Sicilian Tradition
Discover the recipe for fresh pasta, known as maccarruna di casa, a cherished Sicilian classic bursting with authentic flavours and rich history.
📖 What is it
Discover the recipe for fresh pasta, known as maccarruna di casa, a cherished Sicilian classic bursting with authentic flavours and rich history.
🛒 Ingredients
- ✓ 1 kg durum wheat semolina flour
- ✓ 3 eggs
- ✓ Warm water, as needed
- ✓ Sicilian ragù
- ✓ Grated aged Sicilian pecorino cheese
📊 Nutritional Information
Step into the heart of Sicilian heritage with maccarruna di casa, a fresh pasta that tells tales of family gatherings and genuine flavours. Crafted with care and simple ingredients, this dish fills the kitchen with the enticing aroma of slowly simmered ragù and sharp grated pecorino, whisking you away to warm Sicilian homes where every meal is a celebration of togetherness.
👨🍳 Preparation
- 1
Heap the flour into a mound on your work surface, crack the eggs into the centre and begin to mix, gradually adding warm water until you have a firm dough.
- 2
Knead the dough thoroughly, then roll it out with a rolling pin to a sheet that’s not too thin. Cut into roughly 1 cm squares.
- 3
Press each square onto a knitting needle or similar thin rod, rolling it to shape small macaroni tubes. Slide them off carefully and leave to dry.
- 4
Prepare a rich Sicilian ragù, cook the macaroni until just tender, then dress with the ragù and scatter generously with grated pecorino.
- 5
Serve the fresh pasta piping hot straight to the table.
💡 Tips and Variations
- •
For an extra hearty dish, try enriching the ragù with traditional Sicilian sausage, adding a lovely depth and savoury kick.
- •
Experiment with a blend of flours, such as durum wheat and finely milled semolina, to achieve a more rustic, satisfying texture.
- •
If you prefer a vegetarian option, swap the meat for a mix of fresh mushrooms and lentils, keeping the protein and robust flavour intact.
- •
To boost the umami, stir in a spoonful of tomato paste and drizzle some extra virgin olive oil over the pasta just before serving.
- •
For a gluten-free version, use alternative flours like rice or cornmeal, adjusting the dough’s hydration and handling times accordingly.
- •
Remember, the secret to this dish lies in the slow-cooked ragù, allowing all the flavours to meld beautifully.
📦 Storage
- • Store any leftover fresh pasta in an airtight container in the fridge for up to two days to keep it fresh.
- • For longer storage, freeze the uncooked pasta spread out on a tray, then transfer to freezer bags where it will keep for up to a month.
- • When reheating, warm the oven to 160°C and heat the pasta for about 10 minutes to restore its original texture without drying out.
🍷 Pairing
Pair your maccarruna di casa with a Sicilian Nero d'Avola, whose fruity and spicy notes perfectly balance the richness of the ragù. Alternatively, a light, fresh Frappato offers a delightful contrast. If you fancy venturing beyond Sicily, a Tuscan Chianti Classico or a Spanish Rioja are excellent companions for robust pasta ragù dishes.
Making maccarruna di casa is like bringing a slice of Sicily right into your kitchen — full of authentic flavours and cherished traditions. I warmly encourage you to give this recipe a go, to enjoy a culinary experience that brings family and culture to the table. Don’t forget to share your delicious creation with friends and loved ones, spreading the warmth and joy of this beautiful land.
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