Description

The pasta is made in an artisanal manner by means of very slow drying at an average temperature of 40°, to allow the pasta to keep all its nutritional qualities intact. The pasta is also drawn totally in bronze, giving the Maccheroncini a certain roughness that helps to better retain the sauce. If you want to enjoy a good dish of traditional pasta, make your purchase now on our Sicilia Agrumi website.

BENEFITS MACCHERONCINI OF SEMOLINA FLOUR

Semolina flour is a high-protein food rich in fiber and minerals such as phosphorus, magnesium, calcium and potassium. For this reason, it possesses energetic and antioxidant properties that can fight free radicals. It also regularizes intestinal functions and prevents cancer diseases. Finally, it is able to lower blood cholesterol levels and blood sugar levels.

RECIPES: MACCHERONCINI WITH NDUJA AND CACIOCAVALLO CHEESE SAUCE

To make the Nduja Sauce you will need to start by thinly slicing some Tropea Onion to brown in a pan with a drizzle of extra virgin olive oil. At the same time cook the Maccheroncini in plenty of salted water. Next add the Nduja stripped of its casing and broken up by hand. Sauté for a couple of minutes and add the tomato pulp, pepper and salt. Continue cooking for about 15 minutes and pour in the pasta cooked al dente. Finish cooking in the pan, toss with a drizzle of cooking water and serve on a plate with plenty of flaked caciocavallo cheese.