Italiano
Maccheroni made using the ferretto, which literally translates more or less like “rod” (or even “knitting needle”), is a type of fresh pasta deriving from peasant traditions all over the Boot.
Its name derives from the type of processing, simple but “boring” if you have to make large quantities: the dough of durum wheat and water is divided into small cylindrical pieces a few centimetres wide (and with a diameter of about half a centimetre); then, this piece of pasta is rolled up with the ferretto and slid up and down on a cutting board until you have a hollow piece 8/10 cm long.
Please note: this type of pasta may have different names and small variations in shape or composition.
Anyhoo… they are all worth trying!
By the way, in the photo, there is a plate of Calabrian “maccheroni al ferretto” dressed with tomato sauce and swordfish morsels!
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hospitality business, just give me a shout!
