Extruded fresh egg pasta
Small maccheroni – ingredients:
Durum wheat, egg 24%, water.
Cooking time: 4 minutes
Small maccheroni recipe
100 gr durum wheat semolina
400 g flour 0
200 g water
Take the flour and place on a work surface or any surface smooth and thoroughly clean, do the classic hole in the middle and break the eggs by putting them in, add the tablespoon of olive oil and a pinch of salt.
Knead until you have a smooth and homogeneous mixture that does not stick to your hands.
Make a ball cover with plastic wrap and let it rest for half an hour.
The film is important otherwise the paste dried and loses elasticity.
Place the dough in the machine with a die for the macaroni and begin to produce all of the same length: in this way will cook at the same time.
We recommend that you lay the macaroni, as they emerge from the die onto a floured tray.
Other products from Pastificio Fontana
Traditional recipes made with the most innovative systems of production and storage of the product.
In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.
The result is a pasta with flavor and texture typical of fresh homemade pasta.