serves
6
prep
2 hours
cook
2:30 hours
difficulty
Mid
serves
6
people
preparation
2
hours
cooking
2:30
hours
difficulty
Mid
level
Ingredients
- 500 g semola (durum wheat flour)
- 2 egg yolks
- 200-250 ml warm water
- freshly grated parmesan, to serve
Sausage ragù
- 60 ml (¼ cup) extra-virgin olive oil
- 2 garlic cloves, unpeeled and bruised with the back of a knife
- 4 pork and fennel sausages, squeeze out of their casing
- 100 ml red wine
- 1 litre passata
- sea salt and freshly ground black pepper, to taste
Standing time: overnight
Instructions
1. Place the flour and egg yolks in a bowl. Using your hands to combine, gradually add the water until a dough comes together. Start with 150 ml water and continue until the dough comes together. It should feel firm but pliable enough to knead. Transfer the dough to a work surface and knead for 10-12 minutes or until silky and smooth. Cover and stand at room temperature for 30 minutes.
2. To roll the maccheroni, pinch off a small bit of dough about 2 cm in size. Flatten it, then shape it around a knitting or crocheting needle and roll backwards and forwards to make a thin cylinder about 7-8 cm long. Carefully pull out the skewer, place the maccheroni in a single layer on a baking paper lined tray and repeat with the remaining dough. Stand the rolled maccheroni, uncovered at room temperature for 12-14 hours to dry out. Once dry, you can freeze the maccheroni or cook straight away.
3. For the ragù, heat the oil in a large frying pan over medium heat. Add the garlic and cook for 2 minutes or until fragrant. Add the sausage meat and cook until browned, breaking it up with a large spoon as you go. Add the red wine and simmer for a few minutes to allow the alcohol to evaporate. Add the passata and season with salt. Reduce the heat to low, cover and simmer, stirring occasionally, for 2 hours or until reduced by one third. Taste for seasoning and adjust to your liking.
4. To serve, bring a large pot of salted water to the boil. Drop the dried maccheroni into the boiling water and cook for 7-8 minutes or until al dente. Remove with a large, slotted spoon and add straight to the pan with the ragù in it. Toss to coat well, the serve hot with a dusting of freshly grated parmesan.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
