Easy Fresh Pasta with Hand-Rolled Macaroni from Istria

"There is nothing as lovely as home-made pasta. Dried shop-bought pasta has a totally different texture from what you make at home in your own kitchen. Macaruni is the Istrian version of pici from Central Italy, though much shorter, made with just flour, water, and a pinch of salt. They are dense, chewy, and require no special equipment to make - just a bit of elbow grease, and fast-moving hands."

- Paola Bacchia

Growing up, I always thought it would be cool to make fresh pasta with my dad, but we never got around to it.

Wanna do it without any expensive equipment? No problem. We found a hand-rolled pasta recipe, macaruni con presto di asparagi, you can't pass up. I mean, what are your hands doing right now?

Jump to:

• Istria
• Bean & Sauerkraut Soup
• Homemade Strudel
• Family & Kids Cooking Resources
• How to Make Fresh Pasta
• Food Allergy or Substitution Needed?
• Giadzy
• Hand-Rolled Pasta
• Montessori Continent Boxes
• Easy Fresh Pasta with Hand-Rolled Macaroni

Learn more about cooking with kids.

Istria

This fresh pasta made with hand-rolled macaroni, asparagus, walnuts, and mint is from Istria: Recipes and Stories from the Hidden Heart of Italy, Slovenia, and Croatia.

I ate this shape of pasta in a restaurant near Valle/Bale dining with my friend Ksenija, though she called them pljukanci, which is not remotely like the word I knew them by.

I sought advice from a Facebook group I am part of, called 'Magnar Istrian' (in Istrian-Venetian dialect this translates to 'eating the Istrian way'). Rather than getting a definitive response, there seemed to be a multitude of names for the shape: brinsici, puzize, sbirici, maccheroni, makaruni and even sorzi nudi (naked mice!) - variations depending on what town or village your family was from.

Istrian pasta is typically eaten with a rich ragù with ox meat or chicken, but I love to serve it with a pesto-like sauce with thin asparagus spears, walnuts and mint. If you can get your hands on some Istrian olive oil, that would go down even better, as would a glass of chilled Istrian Malvasia wine as an accompaniment.

How to Make Fresh Pasta

Ingredients

• flour - '00' pasta flour is recommended for this fresh pasta recipe
• salt - sea salt is recommended, but you can use what you have on hand
• black pepper - we like to grind up this Aranya black pepper
• water - you'll need boiling water and tap water for the pasta, in addition to ice water to blanch the asparagus
• asparagus - thin asparagus spears are recommended for the perfect pesto sauce. Thicker spears will work, but you may need to cook them longer
• walnuts - pre-chopped packaged walnuts can be purchased from your grocer, or you can chop them yourself
• garlic - just 1 small crushed garlic clove is needed
• mint - mint leaves are added to the asparagus pesto and provide a nice garnish when serving
• oil - we like Giadzy's extra-virgin olive oil, but you can also use what's in your pantry
• cheese - grated parmesan adds flavor and texture to the asparagus pesto. It can also be sprinkled on top when serving

Equipment

• Apron
• Prep Bowls
• Butcher Block
• Child-Friendly Knife
• Kitchen Scale
• Chef Knife
• Tea Towel
• Tongs
• Box Grater
• Measuring Spoons
• Measuring Cup
• Wooden Spoon
• Stock Pot with Pasta Insert
• Blender or Food Processor
• Whisk
• Learning Tower as needed

Combine the Flour & Salt

Wash your hands with soap and water. Use a kitchen scale to weigh the pasta flour in a large bowl. Add a pinch of salt and whisk to combine.

Add the Hot Water

Boil some water on the stove. Turn off the stove when finished. Combine 4 ounces of the boiling water with 4 ounces of clean tap water. Slowly pour the water into the flour mixture while mixing with a large spoon. Use your hands to make the dough come together.

Paola says the dough should not be sticky and should come together easily to form a firm ball. Add more flour or hot water as needed to get the right consistency.

Knead the Dough

Flour a clean work surface. Use your hands to knead the dough for 8 minutes or until smooth and stretchy. Transfer the dough to a clean bowl, cover with a tea towel, and let it rest for 30 minutes.

Shape the Macaroni

Add flour to your hands. Take a hazelnut-sized portion of dough and roll it between your palms to make an elongated rope that is fatter in the middle and pointy at each end. Repeat until all the dough has been used.

Feel free to invite others to join in. Otherwise, you could be here for a while. When finished, cover the fresh pasta with a tea towel.

Cook the Asparagus

Use a knife and cutting board to trim the woody ends off of the asparagus. They will add flavor to the stock. Bring a pot of salted water to a boil over high heat. Add the woody ends and the trimmed asparagus to the pot. Simmer for 5 to 7 minutes, or until tender. Turn off the stove when finished.

Use tongs to transfer the asparagus to a bowl of iced water. Quickly remove the asparagus and set aside. Save 2 tablespoons of the cooking water. Discard the woody ends. Save the remaining water to cook the pasta in.

Make the Pesto

Cut the tips off the asparagus ends using a knife and cutting board. Set them aside for serving. Pat the remaining asparagus to dry.

Chop them into small pieces and transfer to a blender or food processor. Grate the parmesan with a box grater.

Add the walnuts, garlic, mint, and olive oil. and pulse to combine. Add the parmesan and reserved asparagus cooking water. Blend for a thick, pourable paste. Season with salt and pepper. Set aside for later.

Cook the Fresh Pasta

Bring the remaining asparagus cooking water to a boil over high heat. Add the fresh pasta and return to a boil. Cook for about 4 minutes or until reaching the desired texture. Toss in the asparagus tips at the last minute to heat. Turn off the stove when finished and drain the pasta.

Combine the Pesto & Cooked Pasta

Pour the pesto into a serving dish. Add the pasta and stir until they are evenly coated.

Drizzle with Oil & Garnish with Mint

Serve this pasta with olive oil drizzled on top, if desired, and garnished with mint.