Recipe

Maccarrones de busa

Name: Maccarrones de busa
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Cuisine: Sarda
Ingredients: 400 g Fine durum wheat semolina; 200 ml Lukewarm water; un pizzico Fine salt; 300 g Sardinian sausage; 400 g Peeled tomatoes; 1/2 Onion; 80 ml Red wine; 1 foglia Bay leaf; 80 g Aged Pecorino Sardo; q.b. Extra virgin olive oil and salt

Hand-made pasta rolled one by one around a thin knitting needle called "busa": a hollow, rough shape that cups a sausage-and-tomato sauce like a little ladle.

First courses Campidano e Barigadu

Prep 60min

Cook 20min

Total 80min

Serves 4

Difficulty medium

Recipe

Ingredients

Serves: 4

Fine durum wheat semolina 400 g
Lukewarm water 200 ml
Fine salt un pizzico
Sardinian sausage 300 g
Peeled tomatoes 400 g
Onion 1/2
Red wine 80 ml
Bay leaf 1 foglia
Aged Pecorino Sardo 80 g
Extra virgin olive oil and salt q.b.

Recipe

Method

Knead the semolina with lukewarm water and a pinch of salt, working 10 minutes into a smooth, firm ball. Cover and rest 30 minutes.
Break off a piece of dough and roll it into a 5 mm cord. Cut 6 cm sticks.
Lay each stick on the busa (or a clean knitting needle), press with your palm and roll on a wooden board: it wraps and shapes itself. Slide off gently.
Repeat until all the dough is used. Lay the maccarrones on a cloth dusted with semolina.
For the sauce: sweat onion in olive oil, add the crumbled sausage and brown 5 minutes. Deglaze with red wine.
Add the crushed tomatoes, bay leaf and 100 ml water. Season, cover and simmer 25 minutes on low.
Cook the maccarrones in salted water 6-8 minutes (taste: timing depends on thickness). Drain and toss in the pan with the sauce for 1 minute. Serve with freshly grated pecorino.