Making traditional macaroni pasta by hand is easier than you might think and doesn’t require any special pasta machines. Using simple tools you probably already have, you can create perfect tubular pasta shapes right in your kitchen.
What Is Traditional Maccheroni?
Maccheroni refers to short tubular pasta shapes traditionally made by rolling thin pasta dough around a slender rod—like a metal skewer or wooden dowel—until it forms a hollow tube. Different regions in Italy have unique names and variations for this technique, often using rods called ceppe or ferretto. Even a knitting needle can serve as a substitute!
Ingredients for Pasta Dough
This recipe uses a classic semolina dough, made with just a few ingredients:
- Semolina flour: Made from durum wheat, semolina is ideal for pasta due to its high protein content and firm texture.
- Water: Plain water hydrates the flour.
- Olive oil: Adds tenderness to the dough.
A typical ratio is about 2 parts flour to 1 part liquid (for example, 200g semolina, 85g water, and 15g olive oil).
Equipment Needed
- Rolling pin (or pasta roller if you have one)
- Thin rod or skewer (wooden dowel, chopstick, metal skewer)
- Large work surface
- Knife or pasta cutter wheel (optional but helpful)
- Wire rack or tray for drying
Step-by-Step Method
1. Mix the Dough:
Make a well in the flour on your work surface, pour in water and olive oil gradually, and mix with a fork. Once combined, knead by hand for about 5 minutes until smooth and elastic.
2. Rest the Dough:
Wrap the dough in plastic or cover with a cloth and let it rest for 20–30 minutes. This allows the flour to fully hydrate.
3. Roll Out the Dough:
Roll the dough thin—about 1 mm thick—using a rolling pin or pasta machine.
4. Cut into Squares:
Cut the rolled dough into small squares about 2.5 x 2.5 cm (1 x 1 inch).
5. Shape the Macaroni:
Take each square and roll it around your rod or skewer until it forms a small tube. Gently slide the pasta off the rod and place on a wire rack or tray to dry, spacing them well to avoid sticking.
6. Dry or Cook:
Let your macaroni dry for 24–48 hours to store, or cook immediately in plenty of salted boiling water for about 3 minutes until tender.
Tips for Perfect Pasta
- Ensure your dough is not too dry or wet; it should be supple and spring back when pressed.
- Roll the dough thin enough to avoid gummy pasta after cooking.
- Dry pasta completely if you want to store it; otherwise, cook fresh right away.
- Experiment with different rod sizes or ridged tools like a gnocchi board to create various pasta textures and shapes.
Serving Suggestion
Handmade Macaroni Pasta (No Extruder)
Ingredients
- 200 grams semolina flour
- 85 grams water
- 15 grams olive oil
Instructions
To cook, boil in salted water for about 3 minutes until tender. Drain and serve.
Mix the Dough:
Pour semolina flour on a clean work surface.
Make a well in the center and gradually add water and olive oil.
Mix with a fork until combined, then knead by hand for about 5 minutes until smooth and elastic.
Rest the Dough:
Wrap dough in plastic wrap or cover with a kitchen towel.
Let rest at room temperature for 20–30 minutes.
Roll Out the Dough:
Roll dough out to about 1 mm thickness using a rolling pin or pasta machine.
Cut into Squares:
Cut dough into small squares, roughly 2.5 x 2.5 cm (1 x 1 inch).
Shape the Macaroni:
Roll each square around a thin rod (skewer, chopstick, or dowel) to form a small tube.
Carefully slide the shaped pasta off the rod.
Dry or Cook:
Place shaped pasta on a wire rack or tray, spaced well apart.
Dry for 24–48 hours to store, or cook immediately.