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macaroni Pistoia, originally uploaded by fugzu .

'm not crazy! Here in Pistoia, these forms of egg pasta, is called MACARONI.

are cut square or rectangular topped with sauce (rich) of meat. The dish is
MACARONI DUCK ON (duck big) and is made for the feast of the Patron Saint James.

In my case I have served with a surplus of surplus (-boiled lamb redone to Pistoia ) and the variant is very close to the special flavors and textures of the original.

INGREDIENTS
(4 persons)


3 eggs 270 gr flour 00 -300 Spadoni special homemade pasta

surplus rebuilt boiled lamb

pecorino cheese to taste PROCEDURE



I prepared the dough by mixing flour and eggs and egg leave to rest (covered by a bowl) 30 minutes before applying the sheets with the Empire.

I have spread the sheets and I let them dry a little on the board, turning them after a while '.

I cut each sheet into four equal strips lengthwise. I then cut in half vertically forming many small rectangles, just smaller than a square.

I put the macaroni on cardboard trays slightly floured, I cooked them in salted water and drained them I leave them slightly damp.

I heated the sauce in a pan and I jumped quickly with pasta.

I served immediately sprinkle with pecorino.

CONSIDERATIONS

Before arriving in Pistoia did not know this kind of pasta, I assure you that with a rich sauce and especially with that of duck are truly spectacular!