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Black macaroni with aeolian curl

by Ada Parisi
5 min read
Maccheroni neri con ricciola alla eoliana

Sicily is a land of bright colors and great contrasts, like this recipe for homemade black macaroni, seasoned with a curling sauce with a heolithic curl. The black color is given by the black cuttlefish found in the macaroni dough. The red of the tomato and the white of the amberjack create a beautiful visual contrast. And I assure you that, if the dish amazes at the sight, on the palate the effect is wonderful.

The pasta recipe with eolian fish sauce is a classic of Sicilian cuisine and if you have not yet tried my PASTA WITH TUNA AEOLIAN (even in VIDEO RECIPE) it's time to do it. In fact, tuna is in season in spring and summer. In this case, I wanted to use the amberjack, which is another of the large fish that we love the most and use in Sicily. The taste of the amberjack is more delicate than that of tuna. In the sauce with the amberjack with the aeolian there are also other ingredients: typical of the islands from which they are named, the Aeolites. Pickled olives, Chili, Capers in salt, parsley, garlic and white wine. Is’ a very simple first dish: obviously i prepared the black macaroni of cuttlefish made to the underwire in the house (if you've never made them take a look at my video on how you make the SICILIAN FERRET MACARONI). You can also use dried cuttlefish black pasta, which is easily found on the market, even if they're spaghetti or linguine format.

How to make a black paste

To prepare pasta in black cuttlefish at home, simply add fresh or preserved cuttlefish black to the dough (both liquid and in the form of powder). To get an intense black like that of my macaroni, you have to abound. The dose, Obviously, changes based on the type of stle espia black you use. I used the liquid one, in the dose of 50 grams of sl like black on 400 grams of severe wheat rhyme semothed.

Is’ it's important that the dough isn't too wet, otherwise it will be difficult to work. In case it's wet, you'll just need to add a little more’ semolina. The other ingredients are: water and salt, how it's tradition in homemade Sicilian pasta.

If you can't find the amberjack at the market, you can use tuna or swordfish, but also the grouper, snapper or embryo. When you smell this dish you will tell me if it was worth preparing or not. Have a good day!

Maccheroni neri con ricciola alla eoliana


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


400 grams of hard wheat rhyme semoth
50 grams of s cuttlefish black
a pinch of salt
150 milliliters of water
300 grams of amberjack (Alternatively: tuna or swordfish)
200 grams cherry tomatoes
a clove of garlic
green olives in brine, to taste
Capers in salt, to taste
parsley, to taste
a small piece of chili pepper
extra virgin olive oil, to taste
Salt, to taste


Black macaroni with aeolian curl

To prepare macaroni with s cuttlefish black, put on the worktop the rhyme-rimciated hard wheat and salt. Make a hole in the middle, the so-called 'fountain'. Add half the water and the black cuttlefish. Knead (by hand or with the planetarium), slowly adding the rest of the water, until you get a smooth, homogeneous loaf. Knead for 20 minutes. Be careful: the loaf should not be too moist but not too dry. If it's dry, you'll need to add some water. If it's too wet, add the rhyred semola. Once ready, wrap the stle and neck dough in the cling film for food. Leave to rest for at least 30 minutes, at room temperature.

When the loaf has run out of rest time,, macaroni will have to be prepared for the ferret. For the forming of the dough, follow the VIDEO RECIPE which you find in the tutorial on HOW TO MAKE SICILIAN MACARONI. Divide the dough into small pieces, thin cords and divide into small pieces. Then, get the macaroni using a small wooden skewer, if you don't have the traditional ferret (or sock iron). If you want to eat fresh pasta, use it within an hour and store it at room temperature. If, instead, you want to dry the pasta, you can leave it in the air in a cool, dry place until it's dehydrated (minimum 20 hours).

For the amberjack sauce with a heolithic, dissaal the capers in cold water, chop the garlic finely, cut the olives into small pieces by removing the core. Wash the tomatoes and cut them in half. Chop the parsley too. Cut the amberjack into homogeneous-sized pieces (approximately 2 cm) and carefully remove any bones using tweezers. Brown the garlic and chilli in extra virgin olive oil, over low heat.

When the garlic is slightly golden, add the tomatoes (cherry type) and jump into a brisk focus for a few minutes, until the peel tomatoes does not will be slightly wrinkled. Blend with a little white wine. When alcohol has evaporated, Add the capers, olives and half the parsley. Add some salt, If necessary, and cook a few minutes. Add the amberjack and sauté it in a frying pan over a high heat for a few minutes. Fish should remain soft and juicy.

In plenty of salt water, boil the black macaroni to the ferret or the pasta you have chosen. Drain al dente and sauté the pasta for a few minutes in the amberjack sauce. Top with a drizzle of extra virgin olive oil and with the rest of the chopped parsley. Serve immediately. Bon appétit!

MATCHING: Bonavita Rosato, Igt Sicilian Lands (vintage 2018), Made with Nerello Mascalese grapes, Nocera and nerello Cappuccio, this wine marries the tomato and the amberjack sauce, thanks to the scents of red fruits and a very persistent savory note, that enhances above all the acidity of the tomato. A wine of character, that is born in the mountains around the city of Messina and that we recommend to taste at a temperature of 10 degrees.

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