Whole Wheat Maccheroni from Puglia (Minchiareddhi), 500 g

Wheat macaroni

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Salento's maccheroni, the «minchiareddhi», in a whole durum wheat version: dried pasta in a 500 g pack. Tradition calls for a good tomato sauce and a pinch of ricotta schianta.

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Data sheet

Manufacturer: Laterradipuglia Pasta
Reference: LTP-MNT-MACCHE-GRANO
Origin area: Puglia
Formato: 500 gr
Allergens: Contains: GLUTEN (durum wheat).
Ingredients: DURUM WHEAT semolina 50% (Country of origin of the wheat: Italy, Country of milling of the wheat: Italy), wholemeal DURUM WHEAT semolina 50% (Country of origin of the wheat: Italy, Country of milling of the wheat: Italy), water.
Nutritional info: Average values per 100 g
Energy 1502.3 kJ / 354 kcal
Fat 1.8 g
– of which saturates 0.6 g
Carbohydrate 71.5 g
– of which sugars 3 g
Fibre 1.6 g
Protein 12.2 g
Salt 0.1 g
Cooking time: 11-12 minuts
Varietà di grano: durum wheat
Tipologia di pasta: Maccheroni
Short production line / 0 Km: Si

Specific References

EAN13: 8053689162530

Description

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Wheat Maccheroni

“Salento's minchiareddhi, with the full flavour of whole wheat.”

Dried maccheroni made with whole durum wheat semolina: the long, hollow pasta of the Salento tradition, made for tomato sauce.

Whole durum wheat Dried pasta 500 g pack

Maccheroni, known in Salento as «minchiareddhi», are one of the treasures of Salento cooking, in the heel of Puglia. This artisan pasta is at its best with a good tomato sauce; for the most authentic flavour, the ideal addition is a pinch of «ricotta schianta».

These are the wheat maccheroni, in the whole wheat version: made with Italian durum wheat semolina, dried, in a 500 g pack. The shop also has semolina maccheroni and barley maccheroni.

The tradition

Maccheroni «al fil di ferro»

In Salento homes, grandmothers still make maccheroni by hand, following methods handed down for generations: they roll a small piece of dough around a thin iron wire, which gives the pasta its typical shape, long and hollow inside.

It takes skill and patience. The hole and the uneven surface are exactly what make maccheroni the right pasta for sauce: they hold it inside and out.

In the kitchen

How to dress maccheroni from Puglia

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Tomato sauce

The classic dressing for minchiareddhi: a good tomato sauce, cooked slowly. For a quick dish there is the ready-made tomato and basil sauce.

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With ricotta schianta

The Salento touch: a pinch of ricotta schianta over the sauce, for the most authentic flavour.

♨️	Plenty of boiling, lightly salted water, and drain the pasta al dente: that way the maccheroni hold the sauce and bring out its flavour. Taste them before draining.

The wheat

Wheat and durum wheat: what's the difference?

Many people wonder what the difference is between wheat and durum wheat. Wheat is the plant; there are different kinds of it, and one of them is durum wheat (*Triticum turgidum durum*), the wheat used for pasta.

Durum wheat semolina gives pasta its texture and makes it hold up in cooking: maccheroni keep their shape and flavour even in the richest dishes. The whole wheat version keeps every part of the grain, for a fuller taste and a more rustic texture.

Also try

Other whole wheat pasta

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Orecchiette

Puglia's signature pasta: whole wheat orecchiette.

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Sagne ncannulate

Long strips twisted around themselves: wheat sagne ncannulate.

Product sheet

At a glance

Product	Maccheroni (minchiareddhi), dried pasta
Size	500 g pack
Flour	Italian durum wheat semolina, whole wheat
Shape	Long and hollow inside
Tradition	Salento, Puglia
Pairings	Tomato sauce, ricotta schianta