Maccarrones in Bocciu

Pour the flour durum wheat semolina On a work surface, add the egg, salt, and enough water to form a smooth dough. Knead until it's firm and smooth: the dough should be elastic, with no dry or crumbly areas. Don't add the water all at once; incorporate it gradually to control the dough's consistency.

Form the dough into a long, even rope, working it with your hands on a lightly floured surface. Maintain a uniform thickness so the buds cook at the same time. The rope is ready when it appears compact and has no deep cracks on the surface.

Cut the cord into small, evenly sized pieces. Make cuts close together and similar in size, avoiding over-compressing the dough. Place the separate pieces on a floured surface so they don't stick together while you prepare the characteristic rough surface.

Press each piece with your thumb onto the surface of a grater, making sure it adheres without crushing it completely. Detach the gnocchi when they have small bumps on the outside: these irregularities hold the sauce better. Proceed gently to maintain their shape and avoid tearing the dough.

Bring to a boil the salted water and add the macaroni. Cook them until they are al dente, cooked through but still firm in the center. When they rise and the surface appears even, check for doneness by tasting one; drain them without soaking them in the water for longer.

Gather in one shallow pan The pecorino fresh and the leaves of thyme, rosemary and mentuccia, adding salt sparingly. Heat the mixture gently, without bringing it to the boil: the cheese must soften and become creamy, while the herbs must release their aroma without darkening.

Transfer the pasta al dente In the shallow pan with the pecorino and the herbs. Mix thoroughly to coat each piece and help the dressing adhere to the small appendages on the surface. Finish mixing when the cheese appears soft and evenly distributed, without dry lumps.