Handmade Macaroni Pasta Without an Extruder

The Magic of Semolina Flour

I love the feel of semolina flour. It is like fine, yellow sand. You mound it on your counter. Then you make a little well in the middle. It looks like a tiny volcano. I always smile when I do this.

This flour is special for pasta. It makes the noodles firm and chewy. That is a good thing. It helps your pasta hold its shape so well. Using your hands here is important. You connect with your food before it even becomes food.

A Little Patience Makes Perfect

After you mix the dough, it needs a nap. Cover it with a towel. Let it rest for twenty minutes. This seems like a boring step. But it is so important.

The rest lets the flour relax. This makes the dough much easier to roll out. It won’t fight you. I remember rushing this step once. My pasta was tough. Now I always let it rest. Good things take a little time.

The Fun of Shaping Macaroni

This is my favorite part. You roll the dough super thin. Then you cut it into little squares. Now for the magic. You wrap each square around a chopstick. Then you slide it off. You have a tiny tube of pasta.

It feels like a tiny craft project. My grandson calls them “pasta caterpillars.” I still laugh at that. Your first few might look funny. That is okay. They will still taste wonderful. What is the sillest name you can think of for homemade pasta?

To Dry or To Cook?

You can cook your macaroni right away. Or you can let it dry for a day or two. Fresh pasta cooks in just three minutes. Doesn’t that smell amazing? The kitchen fills with a warm, wheaty scent.

Fun fact: Drying your own pasta means you control everything in it. No mystery ingredients. Just flour, water, and oil. It is a simple, honest food. Do you prefer fresh, soft pasta or dried, chewy pasta?

A Noodle With a Past

People have been making pasta by hand for centuries. They did not have fancy machines. They used their hands and simple tools. I think about that when I make mine.

It connects me to all the grandmas who came before me. They stood at their tables, just like me. They fed their families with love and simple ingredients. That is a beautiful thought. It makes the food taste even better.

Your Turn in the Kitchen

Making pasta is a fun adventure. Do not worry about perfection. Your unique shapes are what make it special. Each piece is made by you. That is the real secret ingredient.

I hope you try this. It is easier than you think. Will you give handmade macaroni a try this week? If you do, please tell me about your experience. I would love to hear your story.

Ingredients:

Ingredient	Amount	Notes
Semolina flour	200 grams	Main dry ingredient for the pasta dough
Water	85 grams	Hydrates the flour to form the dough
Olive oil	15 grams	Adds flavor and richness to the dough

Making Little Pasta Tubes by Hand

Making pasta from scratch feels like magic. You start with just flour and water. Then you create something delicious. My grandkids love helping with this part. We make a little mountain of semolina flour on the counter. Next, we make a hole in the middle, like a tiny volcano. This is where the fun begins.

Step 1: Pour your water and olive oil into the volcano’s hole. Use a fork to gently mix. Pull a little flour from the sides into the wet center. Keep mixing until it gets clumpy. Then use your hands to push it all together. (A hard-learned tip: go slow with the water. You can always add a tiny bit more if it’s too dry.)

Step 2: Now, knead your dough for about five minutes. Push it, fold it, and turn it. You want it to feel smooth and playful, like modeling clay. When it’s ready, cover it with a damp cloth. Let the dough take a little nap for 20 minutes. This rest makes it much easier to roll out later.

Step 3: After its nap, roll the dough out super thin. I use my old rolling pin. My grandson uses a pasta machine. Both ways work just fine! You should almost be able to see your hand through it. Why do you think we let the dough rest before rolling? Share below!

Step 4: Cut the big, thin sheet into little squares. They should be about the size of a postage stamp. Don’t worry if they aren’t perfect. My first ones were all different shapes. I still laugh at that. It just makes your pasta more special.

Step 5: Here is the fun part. Take each little square. Wrap it around a skinny chopstick or a skewer. Give it a gentle roll with your fingers. Then, just twist it off. You’ve made a tiny macaroni tube. It’s so satisfying. Lay all your little pasta soldiers on a rack so they don’t stick.

Step 6: You can let them dry for a day or two. Or, cook them right away. Boil them in salty water for about three minutes. Doesn’t that smell amazing? They are done when they float and feel tender. Drain them and add your favorite sauce.

Cook Time: 3 minutes
Total Time: 45 minutes
Yield: 2 servings
Category: Dinner, Pasta

Three Fun Twists on Your Macaroni

This simple pasta is like a blank canvas. You can play with the flavors. Here are a few of my favorite ideas. They are easy and make dinner feel new again.

Sunshine Pasta: Add a pinch of turmeric to the dough. It turns the pasta a happy, golden yellow. It tastes wonderful with a creamy cheese sauce.

Herb Garden Pasta: Mix finely chopped fresh basil or parsley right into the dough. You’ll see little green specks. It smells so fresh and is lovely with a simple tomato sauce.

Spicy Pepper Pasta: Add a sprinkle of paprika or a tiny bit of chili powder to the flour. It gives the pasta a little warm kick. Perfect for a hearty meat sauce.

Which one would you try first? Comment below!

Serving Your Handmade Masterpiece

Your homemade macaroni deserves a wonderful plate. I love tossing it in a simple butter and sage sauce. The flavor is so cozy. A sprinkle of Parmesan cheese on top is a must. For a heartier meal, serve it with a side of garlic bread. A simple green salad with a lemony dressing is also perfect. It cuts through the richness.

What to drink? A cold glass of lemonade is a classic, non-alcoholic choice. It’s so refreshing. For the grown-ups, a light white wine pairs beautifully. It feels like a little celebration. Which would you choose tonight?

Keeping Your Macaroni Perfect

Fresh pasta is a special treat. You can store it for later. Let the shaped macaroni dry completely on a rack.

Once dry, it keeps for months in a jar. For soft pasta, freeze it on a tray first. Then put it in a bag. I once froze a batch without drying it. It all stuck together in one big lump!

To cook frozen pasta, just drop it in boiling water. No need to thaw it. This saves you so much time on a busy day. Batch cooking means a homemade meal is always close by. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Pasta Problems

Is your dough too crumbly? It needs more water. Add just one teaspoon at a time. I remember when my first dough fell apart. A little more water made it perfect.

Is the dough sticking to the roller? Dust it with a bit more semolina flour. This prevents a sticky mess. Are your macaroni shapes unraveling? Roll the dough a little thinner. This helps them hold their shape on the skewer.

Getting the texture right builds your cooking confidence. A well-shaped pasta also holds sauce beautifully. This makes every bite taste wonderful. Which of these problems have you run into before?

Your Pasta Questions Answered

Q: Can I make this gluten-free?

A: Yes, use a gluten-free flour blend made for pasta. The texture might be a bit different.

Q: How far ahead can I make it?

A: You can dry it for two days. Or freeze it for three months.

Q: What if I don’t have semolina?

A: All-purpose flour works in a pinch. The pasta will be softer.

Q: Can I double the recipe?

A: Absolutely. Just make two separate batches of dough. It is easier to handle.

Q: Any fun additions?

A: Try adding a pinch of dried herbs to the flour. It adds a lovely color and taste. *Fun fact: The word “macaroni” once meant a stylish man in the 1700s!* Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love making this pasta. It is a wonderful thing to create with your own hands. Share your kitchen creations with me.

I would be so happy to see them. Have you tried this recipe? Tag us on Pinterest! Let’s fill the world with homemade goodness, one small macaroni at a time.

Happy cooking!

—Olivia Hartwell.