Homemade Maccheroni: A Sicilian recipe

During our retreat we spent a few unforgettable days in Maletto, a small village at the foot of Mount Etna where time seems to slow down. Maletto is the kind of place that makes you feel instantly at home. There is no rush, no schedule to chase, only the pleasant hurry to eat a plate of homemade maccheroni while waiting for the next dish from Nonna’s kitchen. 

We were lucky enough to be hosted by Nonna Maria, in her cozy Sicilian home filled with the aroma of freshly baked bread. From the moment we stepped in, we felt like part of the family. Maria welcomed us with a generous smile and a table already set with pane cunzato, a typical Sicilian dish made with rustic bread, olive oil, tomatoes, oregano, and a sprinkle of salt. Simple, humble, yet bursting with flavor, exactly how Sicily teaches you to live and eat.

After lunch, it was time to get our hands dirty. We rolled up our sleeves and started preparing maccheroni fatti in casa, homemade pasta made only with flour and water, shaped one by one by hand. In Sicily, maccheroni are not the same as the tubular pasta you find in stores. They are long, slightly twisted strands of dough rolled around a thin wooden stick called giunco. 

Giunco is a tall, flexible plant that grows near rivers, ponds, and wetlands across the Mediterranean, especially in Sicily. Its smooth green stems are harvested, dried, and used for traditional crafts such as basket weaving and chair making. You can often find it growing wild at the foot of Mount Etna, where artisans still collect and work with it by hand.

Now we want to share Nonna Maria’s recipe with you. Trust us, it is worth every minute you spend making it.

Ingredients for Maccheroni

• 500 g of semolina flour

• 3 eggs

• 250 ml of warm water

• A pinch of salt

• A drizzle of extra virgin olive oil (optional)

Useful Tools

• A clean wooden surface or large board for kneading

• A Giunco stick or thin skewer for shaping the pasta

• A kitchen towel to cover the dough while it rests

  
  

Procedure

1. Pour the flour onto your surface or a bowl and make a small well in the center.

2. Crack 3 eggs into the center.

3. Add the warm water and a pinch of salt. Slowly mix with your hands until a dough begins to form.

4. Knead the dough for about 10 minutes, until it becomes smooth and elastic.

5. Let it rest for 20 minutes, covered with a damp towel or a bowl.

6. Cut small pieces of dough and roll each one into a thin rope. Wrap it gently around the giunco and roll to create the signature maccheroni shape.

7. Slide the pasta off carefully.

8. Let it dry on a kitchen towel.

When you are done, you will have a tray full maccheroni ready to be cooked and served with your favorite sauce.

How to Serve

In Nonna Maria’s kitchen, maccheroni are never complete without a rich tomato and basil sauce. Once the pasta is cooked al dente, it is tossed in the sauce and finished with a generous handful of grated ricotta salata or pecorino.

Serve with a glass of local wine (we highly recommend the one from Gustinella) and you will taste Sicily: simple ingredients, deep flavors, and a sense of community that turns every meal into a celebration.