Maccheroni al ferretto is a traditional handmade pasta originating from Southern Italy, specifically from regions like Basilicata and Calabria. This pasta is unique because of its distinctive shape, crafted by wrapping dough around a thin rod or “ferretto,” which creates a hollow tube perfect for holding rich sauces.
Making maccheroni al ferretto at home is a rewarding experience that connects you to authentic Italian culinary heritage and allows you to appreciate the artistry behind this rustic pasta. Whether you’re a pasta aficionado or an adventurous home cook, this recipe will guide you step-by-step to create tender, flavorful maccheroni that pair beautifully with a variety of sauces, from simple tomato to hearty vegetable ragù.
In this post, you’ll discover everything you need to know about making perfect maccheroni al ferretto, including essential ingredients, equipment, tips for shaping the pasta, and creative serving ideas.
So, roll up your sleeves and get ready to dive into the world of Italian pasta craftsmanship!
Why You’ll Love This Recipe
Maccheroni al ferretto is more than just pasta — it’s a culinary tradition that brings a hands-on, artisanal touch to your kitchen. Unlike store-bought pasta, this fresh pasta has a tender yet chewy texture that holds sauces exceptionally well.
The hollow tubes created by wrapping the dough around a thin rod allow sauces to seep inside, making every bite bursting with flavor.
Making this pasta from scratch is a fun and rewarding process that enhances your cooking skills and impresses family or guests with an authentic Italian dish. Plus, it’s versatile — perfect for pairing with everything from simple garlic and olive oil dressings to rich ragùs or creamy sauces.
If you love exploring traditional recipes that honor heritage and flavor, maccheroni al ferretto will quickly become a favorite in your pasta repertoire.
Ingredients
- 300g (2 cups) semolina flour – high-quality durum wheat semolina is ideal for firm pasta
- 150g (1 cup) all-purpose flour – for elasticity and softness
- 3 large eggs – room temperature
- 1 tsp fine sea salt
- Water, as needed (approximately 50 ml)
- Extra semolina flour for dusting
Equipment
- Thin metal rod or wooden skewer (ferretto) – about 15-20 cm long and 3-5 mm thick
- Mixing bowl
- Rolling pin or pasta machine
- Sharp knife or pasta cutter
- Large pot for boiling pasta
- Colander for draining pasta
- Clean kitchen towel or plastic wrap
Instructions
- Prepare the dough: In a large mixing bowl, combine the semolina flour, all-purpose flour, and sea salt. Make a well in the center and crack in the eggs.
- Mix ingredients: Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges to form a shaggy dough.
- Knead the dough: Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth, elastic, and slightly firm. Add a few drops of water if the dough feels too dry.
- Rest the dough: Wrap the dough in plastic wrap or cover with a damp towel, then let it rest for at least 30 minutes at room temperature. This helps relax the gluten and makes rolling easier.
- Roll the dough: Divide the dough into manageable portions. Using a rolling pin or pasta machine, roll out each portion into thin sheets about 2 mm thick. Lightly dust with semolina to prevent sticking.
- Cut strips: Cut the rolled dough into strips about 1.5 cm wide and 6-8 cm long for manageable pasta pieces.
- Shape maccheroni: Take one strip at a time and gently wrap it around the ferretto (metal rod or skewer), starting at one end and rolling towards the other. Slide the pasta tube off the rod carefully and set it on a floured surface. Repeat until all strips are shaped.
- Dry the pasta: Let the shaped maccheroni dry on a floured tray or cloth for 15-20 minutes before cooking. This helps them hold their shape in boiling water.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the maccheroni and cook for 3-5 minutes or until al dente (fresh pasta cooks faster than dried). Stir occasionally to prevent sticking.
- Drain and serve: Drain the pasta and toss immediately with your favorite sauce or a drizzle of olive oil and freshly grated Pecorino cheese.
Tips & Variations
“Using a ferretto is the key to authentic maccheroni al ferretto. If you don’t have a metal rod, a smooth wooden skewer or knitting needle works well too.”
Tip 1: Dust the pasta strips generously with semolina flour before shaping to prevent sticking.
Tip 2: If you want to make the dough vegan, substitute the eggs with 200 ml of water and 2 tablespoons of olive oil, but note the texture will be slightly different.
Tip 3: Try adding fresh herbs like finely chopped rosemary or basil into the dough for an aromatic twist.
Variation: Maccheroni al ferretto pairs beautifully with a simple tomato sauce, garlic and oil (aglio e olio), or a rich vegetable ragù. For a creamy option, toss with a vegan pumpkin cream sauce — check out our Vegan Potato Corn Chowder Recipe for Cozy Comfort Food for inspiration.
Nutrition Facts
| Nutrient | Amount per Serving (100g cooked) |
|---|---|
| Calories | 190 kcal |
| Carbohydrates | 38 g |
| Protein | 7 g |
| Fat | 2.5 g |
| Fiber | 2 g |
| Sodium | 200 mg |
Serving Suggestions
Maccheroni al ferretto’s hollow shape makes it ideal for holding thick and hearty sauces. Here are some delicious serving ideas:
- Toss with a classic tomato and basil sauce and a generous sprinkle of Pecorino Romano cheese.
- Serve with a rustic eggplant ragù for a vegetarian delight.
- Make a comforting dish with a mushroom cream sauce — try pairing it with our Best Vegan Mushroom Pizza Recipe for Delicious Meals for a mushroom-themed meal.
- For a light and fresh option, drizzle with extra virgin olive oil, lemon zest, and fresh herbs.
Conclusion
Making maccheroni al ferretto from scratch is truly an enriching culinary adventure that brings the heart of Southern Italy into your kitchen. This handmade pasta, with its delicate, hollow shape, offers a wonderful texture and flavor that elevates any sauce it accompanies.
Beyond the delicious taste, the process of crafting maccheroni al ferretto connects you to centuries-old traditions and the joy of artisanal cooking.
Whether you are preparing a simple weeknight dinner or impressing guests at a dinner party, this recipe is a beautiful way to showcase your cooking skills and savor authentic Italian flavors. Don’t forget to explore other plant-based and vegetarian dishes on our site, like the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or the refreshing Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas to round out your meals with wholesome goodness.
📖 Recipe Card: Maccheroni al Ferretto
Description: A traditional Italian pasta made by wrapping dough around a thin rod to create hollow tubes. This rustic recipe highlights the simplicity and texture of handmade pasta.
Prep Time: PT45M
Cook Time: PT5M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 300g durum wheat semolina flour
- 150ml water
- 1/2 tsp salt
- 2 tbsp olive oil
- 500g tomato sauce
- 2 cloves garlic, minced
- 50g grated Pecorino cheese
- Fresh basil leaves for garnish
- Salt to taste
- Black pepper to taste
Instructions
- Mix semolina flour and salt in a bowl.
- Gradually add water and olive oil, kneading until smooth dough forms.
- Let dough rest for 30 minutes.
- Divide dough into small portions and roll each around a thin rod to form hollow tubes.
- Boil salted water and cook pasta for 3-5 minutes until al dente.
- In a pan, sauté garlic in olive oil, add tomato sauce, salt, and pepper; simmer.
- Drain pasta and toss with tomato sauce.
- Serve topped with grated Pecorino and fresh basil.
Nutrition: Calories: 450 kcal | Protein: 15 g | Fat: 10 g | Carbs: 75 g
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