Recipe from " True Love Recipes "
Ingredients:
- 200 g stone-ground durum wheat semolina
- 100 ml of natural water boiled and cooled to room temperature
- 1 pinch of salt
- Knead the re-milled durum wheat semolina with the water (previously boiled and then cooled to room temperature) to form a hard, smooth dough that you will cover with cling film or a damp cloth and leave to rest for 30 minutes.
- Take a small piece of dough at a time, keeping the rest well covered (because it tends to harden). Form a very thin sausage (1/2 cm) and divide it into many pieces as long as a pinky.
- Line up 3-4 sausages at a time, separated by 2-3 cm from each other. Take the pasta maker (square) and place it on top, pressing lightly. Slide it back and forth quickly and remove the formed macaroni from the maker. Proceed in this way for all the dough.
- Arrange the macaroni on a tray dusted with semolina and let them dry uncovered for a couple of hours, before cooking them.
- If you make a lot of them, you can preserve them by drying them or even freezing them and taking them out at the right time: just put them in the freezer directly with the tray. Once frozen, you can then put them in a freezer bag, without the risk of them sticking to each other, and keep them for up to 2 months.
