Macaroni*
White flour, moistened with the white of an egg and rosewater, should be well ground. Roll this into slender bits like a straw, stretched to the length of half a foot. With a very think iron stylus, scrape out the middle. Then, as you remove the iron, you leave them hollow. Then, spread out just so, and dried in the sun, they will last for two or three years. Indeed especially if they are made in the month of the August moon. They should be rolled in rich juice and poured into dishes and sprinkled with grated cheese, fresh butter and mild herbs, This dish needs to be cooked for two hours.
Macaroni
| 1 c. | flour |
| 2 | large egg whites |
| 1/2 tsp. | rosewater |
| 1 Tbs. | water |
| |
Stock
| some lamb stock |
| 1 can | concentrated chix stock |
| water to cover |
| |
Sauce
| 4 Tbs. | butter |
| 1 clove | garlic |
| 1/2 tsp. | sage |
| 1/2 tsp. | pepper |
| 1/4 tsp. | rosewater |
| 1/4 c. | grated parm |
| |
Steps
- Mix dough, knead thoroughly until a smooth dough with some elasticity.
- Roll pinches of dough to length about 1/4" (or less). Poke through with rod, twist and remove...
- Place on a cookie sheet and put in 200° oven to dry (about 1/2 hr).
- Place in stock, and boil forever...
- Toss with sauce & cheese.
- Sauce: Melt butter with spices except cheese.
Note
Used duram wheat, for fun. had no real scraping tool, and adapted a coat hanger. Since it is January, we dried them in a 200° oven.
Costs little.
Wire was too thin... The thick macaroni would not cook. The balance of the recipe was a sort of macrow. Might cook faster w/ fine white flower.
