Rosa Mitchell

Presented in 2011

Handmade macaroni

Serves 6

As a child, special occasions were celebrated with handmade macaroni; the women would sit around the table and roll the dough with a long thin reed that normally grows around water — you can use a very thin knitting needle that is pointed at both ends. I remember my grandmother would plait three macaronis together and, if it was your birthday, you got to eat it. 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.

500 g (1 lb 2 oz) plain (all purpose) flour

5 eggs, beaten

pinch of salt

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 for 10–15 minutes till it is elastic and smooth. If it is too wet, you can always add a little more flour.

Divide it in half and roll one half till you have a long sausage shape about 1.5 cm (⁵/₈ inch) wide. When you have a long length of dough, cut it into 3 cm (1¼ inch) lengths. You have to work quickly as the pieces will dry, so only do a few at a time. Keep the rest of the dough under a damp cloth while you are rolling.

Lay out a clean cloth on a work surface 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 a knitting needle lengthways on top of a length of dough. Roll the needle backwards and forwards, working your hands away from the centre outwards. Gently pull the dough away from the knitting needle and place on the cloth. Keep rolling till you have finished all the dough.

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. Serve with a ragÙ or simple tomato sauce and lots of grated parmesan. Have fun.

World’s Longest Lunch, Royal Exhibition Building, Carlton Gardens, 2011.

World’s Longest Lunch, Noojee, 2009.