Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 20 minutes
Total Time 1 hour 10 minutes
- 350 g Remilled semolina flour
- qb Water
- For the meat and the sauce
- 1 kg Goat meat (approx.)
- White wine
- 2 Onions
- Olive oil
- Tomato pulp (and some sauce too)
- Chili pepper
- Pecorino (or Parmesan)
- In a mixing bowl, combine the flour and water until a soft dough forms, then cut the dough into cylinders and place them on the iron (usually a knitting needle or rush is used, but we use a fine iron), pressing on the dough and rolling it back and forth until the macarone is formed.
- The pasta is ready to cook in plenty of salted water.
- Wash the meat with water and lemon, then rinse and drain thoroughly.
- Pour plenty of white wine and a sliced onion into a large pot. When it begins to boil, add the meat and cook for about ten minutes to remove the strong goat odor.
- After you've finished this step, remove the meat from the pan and toss in the wine with the onion. Wash or use a clean pot and add the oil, brown the meat, then add some new onion and continue browning. Cook until the meat is soft and tender when skewered with a fork. Combine the chopped tomato, sauce, salt, and all the smells (possibly collected with a string) and the water (3/4 of the meat) and continue cooking until the meat is soft and tender when skewered with a fork.
- When the meat is done, check to see if the sauce is too liquid; if so, remove the lid and let it dry. When the sauce is finished, season the macaroni that has been previously cooked in boiling salted water.
- Serve the macaroni with the sauce and a sprinkle of pecorino or parmesan cheese on top.
Amount Per ServingCalories 878Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 222mgSodium 490mgCarbohydrates 77gFiber 6gSugar 6gProtein 91g