Pasta di semola, acqua e sale. Mi riporta in Sardegna, nella citta` natale di mio nonno: Bitti. Mia cugina Bustianedda li preparava schiacciando dei piccoli pezzi di pasta con un ferretto, usandolo come se fosse un mattarello. Conditi rigorosamente con un sugo arricchitto di carne di pecora e serviti con abbondante pecorino.
Mio padre, che molto spesso in cucina fa da padrone, si e` fatto costruire questa macchina qui:
Io e mia mamma ci siamo ripromesse di prepararli con il ferretto, chissa` forse in uno dei loro prossimi viaggi negli States troveremo il tempo.
Pasta made with semolina flour, salt and water. This pasta brings me back to Sardinia, to my Grandfather little city: Bitti. My cousin used to prepare the "maccarronis" from scratch, using a knitting needle as a rolling pin to shape little pieces of pasta. Originally served with a "ragu`" sauce rich of sheep's meat and grated pecorino cheese (Sardinia's aged sheep cheese) on top.
My Father, who doesn't really like crochet needle : P, had designed this pasta maker (see pictures above).
My Mom and I decided to make this pasta as my cousin was doing in the past, maybe we will try next time that my parents will come to visit us here in US.
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