Register or Login to share link and invite friends
Login to earn Reward Points for sharing!
The maccheroni al ferro comes from Calabria region but this pasta is usually known in all the southern regions even though with different names. This pasta is made with spring water and durum wheat semolina just flattening and spreading a small peace of dough around the ferro. Since they are very hard it is advisable to cook them 5 minutes longer than the cooking time on the box to have a very good result!