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Macaroni A Mano (Hand-Made Macaroni)

As a child growing up, special occasions were celebrated with handmade macaroni. We don’t make them as much these days, which is unfortunate because it was a lot of fun sitting around the table gossiping and laughing. Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 500g flour

  • 5 eggs, beaten

  • Pinch of salt


  • 1.

    Place the flour in a mound and make a well in the centre, add the eggs and the salt. With a fork start beating the eggs and gradually mix some of the flour till it starts to thicken. Now with your hands mix it all together till you have a ball of dough. Knead it for about 10–15 minutes till it is elastic and smooth. If it is too wet you can always add a little more flour.

  • 2.

    Divide dough in half and roll one half till you have long sausage shape about 1½ cm wide. When you have a long length of dough cut it into 3 cm lengths. You have to work quickly as the pieces will dry, only do a few at a time. Keep the rest of the dough under a damp cloth while you are rolling.

  • 3.

    Lay out a clean cloth on a bench top to place the macaroni on as you make them. You will need a clean smooth surface to work on and a little flour to stop the dough from sticking. Place the knitting needle lengthways on top of a length of dough. Roll the needle backwards and forwards, working you hands away from the centre outwards.

  • 4.

    Gently pull the dough away from the knitting needle and place on the cloth. Keep rolling till you have finished all the dough.

  • 5.

    Bring a pot of salted water to the boil, add the macaroni and cook for 2–5 minutes depending on the size you have made.

  • 6.

    Serve with a ragu or simple tomato sauce and lots of grated parmesan.

  • 7.

    Have fun!

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