Maccheroni Senesi al Sugo di Carne
Ribbon pasta typical of Siena served with meat
Ingredients (serves 6-8)
For the pasta: read our recipe for Pasta!
For the meat sauce: read our recipe for Meat Ragu!
Cut the pasta dough into even pieces and put them through a pasta rolling machine reducing the thickness with each pasta rolling until you reach a thickness of about 1 mm. Cut the pasta sheets into 2 pieces. Take one pasta sheet and flour it. Starting at one end fold it in 10 cm even folds until the whole sheet is folded. Cut the folded pasta in 2 cm wide slices. Unroll the slices, flour them lightly to prevent them from sticking to one another. Cook the pasta in plenty of boiling salted water (about 1 litre for 100 g of pasta and about a tbs of salt for every 400 g of pasta). Cooking time varies according to the pasta thickness but on average is 4 minutes. Toss the pasta through the sauce and put on a platter. Serve immediately.