{"id":230991,"date":"2023-01-11T00:00:00","date_gmt":"2023-01-10T23:00:00","guid":{"rendered":"https:\/\/www.e-borghi.com\/recipe-bobbios-maccheroni\/"},"modified":"2026-02-05T11:31:19","modified_gmt":"2026-02-05T10:31:19","slug":"recipe-bobbios-maccheroni","status":"publish","type":"post","link":"https:\/\/www.e-borghi.com\/en\/traditional-cooking\/recipe-bobbios-maccheroni\/","title":{"rendered":"Recipe: Bobbio’s Maccheroni"},"content":{"rendered":"

A traditional dish from the village of Bobbio and the mid-Trebbia Valley, maccheroni alla bobbiese has the peculiarity of being made by rolling strips of dough around a knitting needle (or a large stocking or crochet needle) that will be removed as soon as the macaroni is formed. This traditional dish links women’s home work with their passion for cooking. The sauce for these macaroni can be a mushroom ragout or a stracotto sauce, whose recipe we will look at today. Macaroni alla bobbiese is a delicacy with a very ancient past and is also mentioned in the book De Arte Coquinaria by Maestro Martino da Como (late 1400s) thus:<\/p>\n

“Piglia de la farina bellissima, et inpastala con biancho d’ovo et con acqua rosa, overo con acqua communa. Et volendone fare doi piattelli non gli porre pi\u00f9 che uno o doi bianchi d’ova, et fa’ questa pasta ben dura; dapoi fanne pastoncelli longhi un palmo et sottili quanto una pagliuca. Et togli un filo di ferro longo un palmo, o pi\u00f9, et sottile quanto un spagho, et ponilo sopra ‘l ditto pastoncello,et dagli una volta con tutte doi le mani sopra una tavola;dapoi caccia fore il ferro, et ristira il maccherone pertusato in mezo. Et questi maccharoni se deveno secchare al sole, et durerando doi o tre anni, specialmente facendoli de la luna de agusto\u2026”<\/em><\/p>\n

\n
\n

Ingredients<\/h3>\n

For 4\/5 people<\/strong><\/p>\n

For the dough:
\n<\/strong><\/em>500 grams of 00 flour
\n2 eggs
\n1 knob of butter
\nwater to taste<\/p>\n

For the sauce:
\n<\/strong><\/em>beef cover
\ncarrots
\ncelery
\nonions
\nbay leaves
\nrosemary
\nsalt
\npepper
\noil
\nbutter
\ngarlic
\ncloves<\/p>\n<\/div>\n

\n

Process<\/h3>\n

We start by kneading the dough: combine flour, eggs, butter and a little warm water. We let the dough rest 30 minutes and then prepare round strips, which we then cut into cubes. We wrap 2 cubes in the ends of a stocking needle and with the palm stretch until we get macaroni about 10 centimeters long.<\/p>\n

\"Preparare<\/p>\n

We slip the macaroni off the needle and let it dry.<\/p>\n

We now begin to prepare the sauce, browning the meat over high heat with oil and butter. We bathe with red wine and let it evaporate. We add the chopped vegetables, herbs, salt and pepper. We cover with broth, letting it cook very slowly. We add tomatoes to taste; We chop the meat coarsely and stir.<\/p>\n

We boil the macaroni in plenty of salted water and then add it to the sauce, tossing and letting it sit for a minute so that everything binds and serve.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Learn about maccheroni di Bobbio, traditional Bobbio pasta handmade with a needle and topped with a rich stracotto sauce. A true taste of yesteryear!<\/p>\n","protected":false},"author":1,"featured_media":343153,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-post-blog-pro.php","format":"standard","meta":{"footnotes":""},"categories":[1537],"tags":[164859],"village-conntection":[50451],"class_list":["post-230991","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-traditional-cooking","tag-traditional-dish","village-conntection-bobbio-it"],"_links":{"self":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/230991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/comments?post=230991"}],"version-history":[{"count":0,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/230991\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media\/343153"}],"wp:attachment":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media?parent=230991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/categories?post=230991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/tags?post=230991"},{"taxonomy":"village-conntection","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/village-conntection?post=230991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}