95 12 months previous Giuseppa reveals us how one can make a Sardinian pasta speciality known as macarrones de ungia – that are mini, knobbly variations of mallorreddus. They come from the city of Ozieri the place Giuseppa has lived all her life. She continues to make pasta each day in addition to cooking for her youthful brother. Giuseppa, we salute you!
If you wish to strive making this form at residence, strive utilizing the easy aspect of a nutmeg grater.
For the dough, it is troublesome to present precise portions as the quantity of water will depend upon the flour, the temperature and humidity of the day. But begin with the following, for four folks:
400g semola flour
150 ml heat water, with a teaspoon of salt dissolved into it.
Add half of water to your flour to start with and preserve kneading it till you type a dough. Add water if a) it would not come collectively and b) feels too dry. You are aiming for a stiff dough which you then must knead for 20 minutes, most likely longer. It ought to begin to really feel easy. Let it relaxation, coated, for at the very least 30 minutes, and preserve it coated when you roll items out.