Maccheroni alla Molinara
It is a specialty from Abruzzi region, in particular from Teramo. Maccheroni alla Molinara date back to around 1340, whend this pasta dish was eaten to the table of the king Robert d'Anjou. In the 1340 Today we made Maccheroni alla Molinara at Mama Isa's Cooking Classes in Italy near Venice.
Maccheroni alla Molinara (= the miller’s wife’s pasta) is an ultra-long, loopy noodle that is rolled and shaped completely by hand. It is really quite simple and fun to roll out these loopy noodles maccheroni.
On a wooden board, make a well in the center of the flour (semolina flour: durum wheat flour) and pour in tepid water, salt, and extra virgin olive oil. With a fork, slowly incorporate the semolina from the outside. Once the maccheroni dough comes together, knead 10-15 minutes, until the maccheroni dough picks up all the semolina flour and becomes soft, firm and elastic.
Form the maccheroni dough into a disc, cover, and let it rest for about 20- 30 minutes.
Later poke a hole in the center of the disc, making a sort of doughnut shape.
Slowly start stretching the maccheroni dough from the inside out, making a continuous loop (the best way is with your fingers covered with oil) with rapid and decisive movements
Lay the dough on a wooden board and start rolling out the loop with your hands, continuing to stretch the maccheroni dough until you get a thick, rough spaghetti-like shape.
A hand-rolled single-strand pasta that hits the table at about 180 cm long.
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| Maccheroni alla Molinara tossed with Tomatoes, Capers, Chilli, and Evoo |
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