Barley Maccheroni from Salento (Minchiareddhi), 500 g

Barley macaroni

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Salento's maccheroni, the «minchiareddhi», made with the barley flour of peasant cooking: dried pasta in a 500 g pack, with a rustic, traditional flavour. Dress them with a good tomato sauce and a pinch of ricotta schianta.

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Data sheet

Manufacturer: Laterradipuglia Pasta
Reference: LTP-MNT-MACCHE-ORZO
Origin area: Puglia
Formato: 500 gr
Allergens: Contains: GLUTEN (durum wheat, barley).
Ingredients: DURUM WHEAT semolina (Country of origin of the wheat: Italy, Country of milling of the wheat: Italy), BARLEY flour 20% (Country of origin of the wheat: Italy, Country of milling of the wheat: Italy), water.
Nutritional info: Average values per 100 g
Energy 1486 kJ / 355 kcal
Fat 1.6 g
– of which saturates 0.2 g
Carbohydrate 73 g
– of which sugars 2.1 g
Fibre 2.3 g
Protein 11 g
Salt 0.1 g
Cooking time: 11-12 minuts
Varietà di grano: barley
Tipologia di pasta: Maccheroni
Short production line / 0 Km: Si

Specific References

EAN13: 8053689162554

Description

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Barley Maccheroni

“Salento's minchiareddhi, made with the flour of families long ago.”

Dried maccheroni made with barley flour: the long, hollow pasta of the Salento tradition, with a rustic flavour, made for tomato sauce.

With barley flour Dried pasta 500 g pack

Maccheroni, known in Salento as «minchiareddhi», are one of the finest first courses of Salento cooking, in the heel of Puglia. They are dressed with a good tomato sauce and, for an even more typical touch, a pinch of «ricotta schianta».

These are the maccheroni made with barley flour, the oldest and most rustic version: dried pasta, in a 500 g pack. The shop also has semolina maccheroni and wheat maccheroni.

The tradition

Maccheroni «al fil di ferro»

In Salento homes, grandmothers still make maccheroni by hand: they roll the dough around an iron wire («fil di ferro») and give it its typical shape, long and hollow inside.

It is an art handed down from generation to generation. The hole and the uneven surface are exactly what make maccheroni the right pasta for sauce: they hold it inside and out.

The barley

Barley flour in the Salento tradition

In Salento, barley flour has been used since ancient times. Not everyone could afford more expensive flours, such as Senatore Cappelli or Saragolla wheat: poorer families made their pasta with barley flour, which cost much less. Today it is an ingredient being rediscovered.

On its own, barley flour is hard to work: that is why it is often combined with wheat flour, which gives the pasta a better texture. The result has a rustic, traditional flavour, and that is the reason to choose these maccheroni.

In the kitchen

How to dress barley maccheroni

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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 most typical touch: a pinch of ricotta schianta over the sauce.

♨️	Plenty of boiling salted water, and drain the pasta al dente, so it holds the sauce. Time depends on thickness: taste them before draining.

Also try

Other barley pasta

🍝 Orecchiette Puglia's signature pasta: barley orecchiette.	🌀 Sagne ncannulate Long strips twisted around themselves: barley sagne ncannulate.
🥢 Maritati Another traditional barley shape: barley maritati.	🌾 Semolina maccheroni The classic version of the same shape: semolina maccheroni.

Product sheet

At a glance

Product	Maccheroni (minchiareddhi) with barley flour, dried pasta
Size	500 g pack
Shape	Long and hollow inside
Tradition	Salento, Puglia
Cooking	In boiling salted water, al dente
Pairings	Tomato sauce, ricotta schianta

FAQ

Everything you want to know

What are minchiareddhi?

It is the Salento name for maccheroni: a long pasta, hollow inside, which at home is still made by hand by rolling the dough around an iron wire.

Is it fresh or dried pasta?

Dried, in a 500 g pack.

Why barley?

Because in the Salento of the past it was the flour of the poorest families: it cost much less than finer wheats such as Senatore Cappelli or Saragolla.