Semolina Maccheroni from Puglia (Minchiareddhi), 500 g

Semolina macaroni

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Salento's maccheroni, the «minchiareddhi», in their classic durum wheat semolina 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-SEMOLA
Origin area: Puglia
Formato: 500 gr
Allergens: Contains: GLUTEN (durum wheat).
Ingredients: DURUM WHEAT semolina (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: Grain semolina
Tipologia di pasta: Maccheroni
Short production line / 0 Km: Si

Specific References

EAN13: 8053689162547

Description

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Semolina Maccheroni

“Salento's minchiareddhi, in their classic version.”

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

Durum wheat semolina Dried pasta 500 g pack

Maccheroni, called «minchiareddhi» in Salento, are one of the pride dishes of Salento cuisine and a typical pasta shape of the Puglia tradition. The home-style dressing is a good tomato sauce; and for the most authentic flavour, the finishing touch is a pinch of «ricotta schianta».

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

The tradition

Maccheroni «al fil di ferro»

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

It takes skill and patience, and it is often done together: grandparents, parents and children around the same table. Making pasta as a family is a way of passing on tradition, and the dish that comes out of it is meant to be shared.

The semolina

Why durum wheat semolina

Durum wheat semolina is the basis of Puglia's pasta. It gives maccheroni their texture and the right firmness when cooked: the pasta keeps its shape and holds the sauce well, inside the hole and on the surface.

This is the most classic of the shop's three maccheroni, with the most delicate flavour: it suits a simple sauce as well as richer ones.

In the kitchen

How to dress maccheroni from Puglia

🍅 Tomato sauce The classic dressing for minchiareddhi. For a quick dish there is the ready-made tomato and basil sauce.	🧀 With ricotta schianta The Salento touch: a pinch of ricotta schianta over the sauce, for the most authentic flavour.
🍆 With seasonal vegetables Courgettes, aubergines: the tomato sauce gets richer with what the garden offers.	🐟 With a fish sauce A more modern variation that still stays true to tradition.

🍷	A drizzle of Puglia extra virgin olive oil on top, and a local red: a good Primitivo di Manduria or a Negroamaro, robust enough for the sauce.

Also try

Other semolina pasta

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Orecchiette

Puglia's signature pasta: semolina orecchiette.

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Sagne ncannulate

Long ribbons twisted around themselves: semolina sagne ncannulate.

Product sheet

At a glance

Product	Maccheroni (minchiareddhi), dried pasta
Size	500 g pack
Flour	Durum wheat semolina
Shape	Long and hollow inside
Tradition	Salento
Pairings	Tomato sauce, ricotta schianta; Primitivo di Manduria, Negroamaro

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.

How do you dress maccheroni from Puglia?

As Salento tradition has it: with a good tomato sauce and, for a more authentic flavour, a pinch of ricotta schianta. Seasonal vegetables or a fish sauce work well too.