Macaroni

Macaroni

By
From
Becasse
Serves
4
Photographer
Steve Brown

To shape the macaroni you will need a macaroni rod – or a pencil or biro – around 1 cm in diameter.

Ingredients

Quantity Ingredient
100g Pasta dough
sifted plain flour
1 egg, beaten
non-scented cooking oil

Method

  1. Bring the pasta dough to room temperature.
  2. Roll it through your pasta machine, working down from the thickest setting to the third-finest setting. Roll through this setting twice.
  3. Dust the pasta sheet generously with sifted flour and trim to a neat rectangle about the same width as your macaroni rod. Starting at one end of the sheet, roll the pasta around the rod so that there is a tiny overlap. Cut along the length of the rod, brush the seam with a little egg wash and press the sides together firmly.
  4. Slide the macaroni rod out of the macaroni tube, and carefully transfer to a floured tray while you continue. The quantity of dough should make around 10 long macaroni tubes. Cut each one into thirds and leave at room temperature to dry for a couple of hours.
  5. To cook the macaroni bring a large saucepan of heavily salted water to the boil and add a splash of oil. Stir the water to create a whirlpool and drop in the macaroni. Cook for 45 seconds then refresh in iced water. Leave in the water until cold then drain and toss in a little oil.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again