Recipes from Sabina
Maccheroni a Fezze
A rustic, irregular handmade pasta that symbolises Sabina country cooking. Maccheroni a Fezze tell of simple gestures, essential ingredients and a fragrant dressing of extra virgin olive oil, garlic, chilli pepper, marjoram and pecorino.
The recipe
Rustic pasta from village kitchens
Maccheroni a Fezze are among the most authentic preparations in Sabina tradition: an irregular, rustic handmade pasta shaped slowly according to gestures passed down in village kitchens.
The simple dressing of extra virgin olive oil, garlic, chilli pepper and marjoram enhances the fresh pasta and tells the story of genuine cooking, linked to conviviality, local produce and the simplicity of the country table.
Handmade pasta
Sabina DOP extra virgin olive oil
Fresh marjoram
Country cooking
Ricetta contadina
Consiglio della tradizione
For a more authentic texture, leave the pasta slightly thick and drain it al dente: it will absorb the oil, aromatics and scent of fresh marjoram more effectively.
Few ingredients, plenty of character
Flour, water, extra virgin olive oil, garlic, chilli pepper and marjoram: an essential, rustic recipe deeply rooted in country cooking.
Type 0 flour
500 g
Warm water
as needed
Sabina DOP extra virgin olive oil
2 tbsp
Salt
a pinch
Garlic
2 cloves
Chilli pepper
as needed
Fresh marjoram
as needed
Grated pecorino
as needed
Extra virgin olive oil for dressing
as neededThe secret is to use a good extra virgin olive oil and allow the pasta to absorb the fragrance of the fresh marjoram.
Step by step
From the handmade dough to the final tossing: a few simple steps create rustic, fragrant pasta full of character.
01
Impasto
Prepare the dough
Place the flour on a pastry board, add salt and extra virgin olive oil, then gradually work in the warm water until the dough is firm, elastic and smooth.
Use now
Flour
Salt
Extra virgin olive oil
Water
Flour
Salt
Extra virgin olive oil
Water
02
Riposo
Leave to rest
Cover the dough with a cloth and leave it to rest for about 30 minutes. This will make the pasta easier to shape.
Recommended time: about 30 minutes.
03
Forma
Shape the maccheroni
Pull off small pieces of dough and roll them by hand into long, slightly irregular strands typical of the traditional recipe.
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Flour
Flour
04
Condimento
Prepare the dressing
Heat plenty of extra virgin olive oil in a pan with the garlic and chilli pepper. Let it infuse gently without burning the garlic.
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Extra virgin olive oil
Garlic
Chilli pepper
Extra virgin olive oil
Garlic
Chilli pepper
05
Cooking
Cook the pasta
Cook the Maccheroni a Fezze in plenty of salted water for a few minutes, until tender but still firm.
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Water
Salt
Water
Salt
06
Servizio
Toss and serve
Drain the pasta and toss it directly in the dressing. Finish with fresh marjoram, grated pecorino and a drizzle of raw extra virgin olive oil before serving.
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Marjoram
Pecorino
Extra virgin olive oil
Marjoram
Pecorino
Extra virgin olive oil
Frequently asked questions
Recipe FAQ
Six practical answers about the ingredients, preparation, serving and storage of Maccheroni a Fezze.
What are Maccheroni a Fezze?
Maccheroni a Fezze are a rustic handmade pasta typical of traditional Sabina cooking. Their homemade, irregular shape is created through simple hand movements, just as in village kitchens.
What ingredients are used?
The main ingredients are flour, warm water, extra virgin olive oil, salt, garlic, chilli pepper, fresh marjoram and grated pecorino. It is an essential recipe based on a few genuine products and closely tied to country tradition.
What kind of pasta are they?
They are a fresh pasta with a rustic texture, shaped by hand and left slightly thick. The irregular form helps the dressing adhere, making the dish simple yet full of flavour.
How are they dressed?
The traditional dressing is simple and fragrant: extra virgin olive oil, garlic, chilli pepper, fresh marjoram and pecorino. The pasta is tossed in the warm dressing so it absorbs the aromas and remains deeply flavourful.
When are they prepared?
They are ideal for family lunches, convivial tables and occasions when you want to serve an authentic Sabina recipe. They can be prepared throughout the year, particularly when a rustic and genuine first course is called for.
Si possono preparare in anticipo?
Puoi preparare l’impasto e il condimento con qualche ora di anticipo, conservandoli separatamente. Cuoci la pasta vicino al servizio per mantenerla soda e ben legata al sugo.
Recipes from Sabina
Sabina comes to the table
Handmade pasta, olive oil, pulses, festive sweets and family recipes: keep exploring the flavours born in Sabina’s villages and kitchens.
