Ferrara-style macaroni pie
“Da Noemi”

Fresh handmade and hand-rolled pasta

Type of recipe: First courses


 

Ingredients:

Quantities for 6 people:

For the shortcrust pastry

  • 500g white flour
  • 300g sugar
  • 250g butter
  • 5 egg yolks
  • rind of 1 lemon
  • salt
  • 1 egg yolk
  • 300g ridged macaroni
  • 30g dried mushrooms

For the meat sauce

  • olive oil
  • 150g minced veal
  • 150g minced pork
  • 1 glass dry white wine
  • 1 nutmeg
  • meat stock

For the béchamel sauce

  • 25g butter
  • 2 tablespoons flour
  • ½l milk
Accompanying wines:
Bosco Eliceo DOC Fortana

Preparation method:

For the shortcrust pastry: on a chopping board quickly knead together the flour, egg yolks, softened cubes of butter, sugar, lemon rind and a large pinch of salt. Shape into a ball, wrap in cling film and set aside to rest for 30 minutes. Roll out using a rolling pin and cut out two discs of the diameter of a round baking tin, one slightly larger than the other. Boil the pasta in salted water until al dente. Rehydrate the dry mushrooms in water and drain. Filter the water then boil in the same for 20-30 minutes with a pinch of salt.

For the meat sauce: fry the chopped vegetables and minced meats in a little oil, add a glass of dry white wine and allow to evaporate. Add a knob of butter and 1-2 glasses of stock. Cover and cook over a low heat for 2-3 hours.

For the béchamel sauce: in a pan melt some butter and add the flour, stirring continuously over a low heat. Add a little salt and simmer for 5 minutes continuing to stir. Add ½ litre warm milk and continue stirring over a low heat, ensuring no lumps are formed, for a further 5 minutes.

In a bowl combine the béchamel and meat sauce, then the macaroni and mushrooms and mix thoroughly. Grease a round baking tin and place a disc of shortcrust pastry on the bottom. Pour the ingredients on top, placing more at the centre, and top with the larger disc of pastry creating a dome. Cut off the excess pastry around the disc with a knife and shape this into a long strip to seal the pastry discs. Brush the pie all over with beaten egg yolk. Cook for 20-30 minutes in an oven at 180°C.