Maccaruni with underwire
Maccaruni al ferretto
Calabrese pasta made by wrapping the dough around an iron rod: maccheroni hollow and rough, excellent with the ragù spicy Calabrian.
Maccaruni al ferretto is Calabria's most characteristic artisanal pasta. The 'ferretto' is a thin, square iron rod around which a small piece of dough is wrapped.
Instructions
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Prepare the dough
30 minKnead the durum wheat semolina with warm salted water for 10 minutes until the dough becomes firm and smooth. Let it rest, covered, for 30 minutes.
Shape the maccaruni
Take walnut-sized pieces of dough. Roll each piece on a lightly floured surface, wrapping it around a wire (or a knitting needle). Run your hands back and forth to stretch it to about 8-10 cm (3.94 in). Slide the wire off. Arrange the maccaruni on a clean kitchen towel floured.
Prepare the ragù
40 minSauté the onion in the oil. Add the meat and brown. Add the 'nduja or the chili pepper spicy. Add the canned whole peeled tomatoes. Cook over low heat for 40 minutes until the ragù it's dense. Season with salt to taste.
Cook and serve
7 minCook the macaroni in plenty of salted water for 5-7 minutes. Drain. al dente and season with ragùServe with Pecorino Calabrian or ricotta salata grated.
Chef's Tips
The knitting needle can be replaced with a large knitting needle: the result is identical. The dough must be firm, not soft: too soft dough will deform during processing. 'nduja It's the condiment that identifies Calabria: use it without fear, it will balance its spiciness with the tomato.
The story
The technique is ancient and requires manual skill: each piece of dough is worked individually. In Calabrian homes, this pasta was prepared for Sundays and holidays, and the sound of the wire on the wooden board was the sound of anticipation for something delicious. The traditional topping is ragù Calabrese, prepared with pork, 'nduja And chili pepper spicy.
Ingredients
- (10.58 oz) 300 g of fine semolina (semola rimacinata) (for the pasta)
- (5.07 fl oz) 150 ml warm water (for the pasta)
- Salt (for the pasta)
- (10.58 oz) 300 g minced pork or Italian sausage Calabrian (for the ragù)
- (14.11 oz) 400 g of canned whole peeled tomatoes
- 1 onion
- 'nduja Calabrian or chili pepper spicy as needed
- Calabrian extra virgin olive oil
- Salt
- Pecorino Calabrian or Ricotta salata (salted pressed ricotta) grated (to serve)
Can't find it in the US?
- durum wheat semolinaItalian delis or online
Sold as semola rimacinata or durum flour
Or: Fine semolina flour
Do not use coarse semolina or cornmeal.
- Italian sausageMost US supermarkets
Mild (sweet) Italian sausage
Or: Plain fresh pork sausage for northern Italian recipes
American Italian sausage contains fennel seed.
- 'nduja (spreadable spicy salami)Mostly online
Soft Spanish sobrasada plus Calabrian chili paste
Or: Soft Mexican-style chorizo, cooked, plus chili flakes
Chorizo adds cumin and vinegar notes.
- pecorinoMost US supermarkets
Pecorino Romano is the easiest to find
It is saltier than most Italian pecorino: taste before adding salt.
- ricotta salataItalian delis or online
Mild feta, rinsed
Or: Cotija
⚠️ Automatic ingredient-based detection. Always check product labels.
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