Typical dish of the village of Bobbio and of the Val Trebbia, the macaroni at the bobbiese have the peculiarity to be obtained by rolling pasta strips around a knitting iron (or a large needle or crochet needle) that will be removed before the cooking. This traditional dish ties women's home work with the passion for cooking. The sauce for these macaroni can be a mushroom ragout or a stew sauce, which we will see today in the recipe. Macaroni at the bobbiese are a delicacy with a very ancient past.
For the pasta:
For the sauce
Let's start by working the dough by combining the flour, the eggs and the butter by adding some lukewarm water. Let it rest for 30 minutes and then prepare some round strips that we will cut into dices. We wrap 2 dice at the ends of the knitting iron and extend with the palm until we get about 10 centimeters long macaroni.
Remove the macaroni from the needle and let it dry.
Let's start preparing the sauce by flushing the meat with oil and butter. Let's wet with red wine and let it evaporate. We put chopped vegetables, aromas, salt and pepper. Cover with broth and allow it to coock very slowly. Add tomatoes as desired. We cut the meat roughly, we pass the vegetables with a blender and mix everything.
Let's cook the macaroni in boiling water and then mix them with sauce by jumping and let them rest for a minute to tie everything and serve.