Ferretto macaroni

Preparation:

Preparation: Mix the 300 g of fine semolina with the beaten eggs, with 1 tablespoon of olive oil, a pinch of salt and one of saffron. Work carefully until you get a fairly stiff dough, roll it into a ball and leave it to rest covered with a napkin. After at least 1 hour, detach walnut-sized pieces from the mass, roll them into very thin sheets and make small squares of about 8 cm on each side and sprinkle with flour. Take a common stocking wire, the kind that were once used to knit pedals by hand, place it on one corner of the square of dough and with a rotating movement of the hands, open and side by side, coat it with the dough. Obtained a cylinder with a blunt tip, remove the underwire, place the macaroni on a floured cloth and continue with the same procedure. The packaged pasta should be arranged in a single layer on a floured placemat and covered with another cloth until ready to cook. It should be cooked in the usual abundant, boiling and salted water, with the addition of a spoonful of oil, which has the function of preventing the macaroni from sticking to each other. Drained, they are seasoned with abundant sauce and grated sweet pecorino.