Maccheroni at the Comb

Name: Maccheroni al Pettine
Cook time: 45 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 400 g di farina bianca; 4 uova; 200 g di polpa di pollo; 50 g di pomodori pelati; 40 g di parmigiano grattugiato; 10 g di pancetta; 2 cucchiai di olio extravergine d’oliva 1 bicchiere di vino bianco secco; ½ cipolla; sale e pepe

Maccheroni al Pettine

Maccheroni of fresh ridged pasta, seasoned with a ragù rustic chicken, tomato, pancetta And Parmigiano Reggiano.

4 servings

Easy

Emilia Romagna

EasyEmilia Romagna

THE maccheroni Al pettine is a fresh pasta preparation suitable for lunch, when you want to bring a handmade shape and a full-bodied sauce to the table. The egg pasta dough is transformed into small maccheroni striped, with a structured surface and capable of retaining the ragùThe seasoning combines the delicacy of the chicken with the saltiness of the pancetta, the aromatic note of white wine and the consistency of slowly cooked tomato. Parmigiano Reggiano completes the dish with a savory and creamy component, useful for binding the pasta and sauce. The gentle cooking of the ragù concentrates the flavours without covering the pasta, while the short cooking of the maccheroni It preserves the texture of the pastry. The dish is considered an Emilian specialty, according to the region given in the recipe.

Instructions

Voice reading

10 steps · natural Italian voice

Prepare the dough

Make a well in the flour, add the eggs, and work the ingredients until you obtain a smooth, compact dough. Knead until the surface is smooth, then let it rest for a while until it becomes more elastic and easier to roll out.

Roll out the pasta sheet

Roll out the dough with the rolling pin until you obtain a uniform sheet. Maintain a uniform thickness, so the dough will cook evenly and can be shaped without breaking during shaping.

Cut the squares

Cut the pastry with a knife to obtain squares of approximately 5 centimetres per side (1.97 in). Make sure they are of similar size: this uniformity makes it easier to seal the pastry. maccheroni and makes cooking more regular.

Form i maccheroni

Place each square on the appropriate wooden comb and press it down to create the grooves. Then wrap it around a stick about 1 cm (0.39 in) in diameter, join the two edges without overlapping too much, and gently pull the macaroni out.

Dry the pasta

Arrange the maccheroni Place them on a floured cloth, separating them to prevent them from sticking together. Let them rest while you prepare the dressing: the surface should remain dry and lightly floured, without any moisture buildup.

Brown the seasoning

Chop the chicken meat and brown it in a shallow pan with oil, thinly sliced onion and the pancetta Pound well. Cook until the meat changes color and the onion becomes soft, developing a strong aroma without darkening too much.

Deglaze with wine

Pour the dry white wine into the shallow pan and let it evaporate over a suitable flame. Continue until the alcoholic smell is no longer noticeable and the bottom becomes dry, keeping the chicken and the soffritto.

Cook the ragù

45 min

Join the canned whole peeled tomatoes, season with salt to taste and pepper and cook over low heat for about 45 minutes. Stir occasionally: the ragù It will be ready when it appears reduced, fragrant and thick enough to coat the spoon, with small pieces of well-cooked chicken.

Cook the maccheroni

Bring to a boil plenty of salted water and cook the maccheroni for a few minutes. Drain them when they are tender but still firm, checking that the pasta is cooked through, including the ridged parts, without losing its shape.

Serve with the ragù

Season the maccheroni just drained with the ragù chicken and complete with the Parmigiano Reggiano grated. Serve hot, also distributing the small pieces of chicken. stewed, so each portion contains pasta, sauce and meat.

Chef's Tips

The editorial staff recommends not to overlap the edges of the pastry on the stick: a thin closure keeps the ridges open and allows the ragù to adhere better.