Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Maccarruna cû sucu ‘nta maidda: A True Taste of Termini Imerese’s Carnival Feast
Unearth the genuine recipe of maccarruna cû sucu ‘nta maidda, a cherished Sicilian Carnival classic from Termini Imerese and a proud peasant dish.
📖 What is it
Unearth the genuine recipe of maccarruna cû sucu ‘nta maidda, a cherished Sicilian Carnival classic from Termini Imerese and a proud peasant dish.
🛒 Ingredients
▸ For the pasta
- ✓ 500g durum wheat semolina
- ✓ 200ml water
- ✓ 10g salt
▸ For the sauce
- ✓ 1 litre Sicilian ragù made with pork meat and rind
- ✓ Grated Sicilian Pecorino DOP to taste
📊 Nutritional Information
For a real slice of Sicilian Carnival spirit, dive into making maccarruna cû sucu ‘nta maidda — a beloved tradition from Termini Imerese handed down through generations. This handmade durum wheat pasta, smothered in a rich pork ragù and served in the iconic wooden maidda tray, captures the warmth and authenticity of our island’s communal dining.
👨🍳 Preparation
- 1
Heap the flour on your work surface and create a classic well in the centre.
- 2
Sprinkle in the salt and add the water little by little, kneading until you get a firm, smooth dough.
- 3
Roll it into a ball, cover with a bowl, and leave to rest at room temperature for about an hour.
- 4
Divide the dough into portions and roll each into skinny strips about 5–6cm long and 1cm thick.
- 5
Thread a skewer or knitting needle through each strip and roll the pasta around it to shape the maccarruna.
- 6
Gently ease off the skewer and lay the pasta onto a floured surface.
- 7
Cover with a clean tea towel and let it dry overnight.
- 8
Cook the maccarruna in plenty of boiling salted water until just tender to the bite.
- 9
Drain and transfer them into the maidda; lavish generously with the hot pork ragù.
- 10
Toss gently and serve immediately, finishing with a good sprinkle of Sicilian Pecorino DOP.
💡 Tips and Variations
For a heartier, rustic flavour, add a piece of pork rind or a Nebrodi black pork sausage to your ragù. If you fancy something a bit lighter, swap some of the meat sauce with fresh tomato purée.
📦 Storage
- • Store the dried raw pasta in a cool, dry spot for up to 2–3 days.
- • Cooked and dressed maccarruna can be kept in the fridge for no more than a day.
- • Warm gently in a pan with a splash of water or extra sauce before serving.
- • Avoid freezing the cooked pasta, as it may lose its lovely texture.
🍷 Pairing
Serve your maccarruna cû sucu ‘nta maidda alongside a glass of Menfi Bonera — a Sicilian red loaded with spicy, fruity notes that perfectly complement the rich pork ragù.
Why not bring a touch of Sicilian Carnival joy right into your kitchen by trying this beautiful maccarruna recipe? It’s a wonderful way to share a bit of Italy’s vibrant culinary heritage with your nearest and dearest. Roll up your sleeves, get your hands doughy, and enjoy a meal steeped in tradition and flavour — you won’t regret it!
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