main dishes sardinian

Macarrones Furriaos

Handmade Sardinian semolina pasta tossed hot with fresh acidic pecorino, grated pecorino, olive oil, and herbs.

Vegetarian Nut-Free
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Prep 45 min
Cook 12 min
Total 57 min
Servings 4
Difficulty Medium

Ingredients

Pasta

Dressing

Optional finish

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Instructions

  1. Mix the semolina with the salt and add the water gradually.

  2. Knead until the dough is smooth and elastic, then cover and rest for 20 minutes.

  3. Roll the dough into ropes about 2 cm thick. Cut small pieces as you would for gnocchi.

  4. Leave the pieces smooth or drag them lightly over a board or fork to mark them, then dry briefly on a floured cloth.

  5. Boil the pasta in salted water until tender, about 10 minutes depending on size.

  6. Put 1 1/2 ladles of pasta water in a wide pan with half the cubed fresh cheese.

  7. Lift the pasta into the pan, add the rest of the fresh cheese and the olive oil, and toss gently until the cheese melts.

  8. Finish with grated pecorino and any saffron, thyme, mint, or butter you are using.

Storage & Meal Prep

Cooked macarrones tighten as they cool. Reheat with a splash of water in a covered pan.

Variations

  • With Saffron: Bloom a pinch of saffron in warm water and add it to the pan with the cheese.
  • With Mint: Finish with a few torn mint leaves for a fresher version.
  • With Tomato: Use a plain tomato and basil sauce when you want a less dairy-heavy plate.

FAQ

What does furriaos mean?

It points to the way the pasta is turned and worked with the sauce and cheese.

Can I use dry pasta?

You can make the cheese dressing with short dry pasta, but the recipe is really about fresh handmade semolina shapes.

Why does the cheese need acidity?

Fresh acidic pecorino melts more cleanly and gives the dish its traditional tang.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Cheese
Goat Cheese (Soft)
220 g
Pecorino Romano
80 g
Grains & Bread
Semolina Flour
400 g
Oils & Fats
Extra Virgin Olive Oil
27 g
Butter (Unsalted)
14 g
Herbs & Spices
Saffron
0.1 g
Fresh Thyme
1 g
Fresh Mint
30 g

Per Serving

963kcalCalories
40gProtein
123gCarbs
33gFat
7gFiber
Sodium
445mg19% DV
Potassium
349mg7% DV
Calcium
345mg27% DV
Iron
8.5mg47% DV
Magnesium
98mg23% DV
Vitamin C
0.7mg1% DV
Vitamin A
234µg26% DV
Vitamin K
10µg8% DV
Folate
210µg53% DV
Semolina Flour
Goat Cheese (Soft)
Pecorino Romano
Extra Virgin Olive Oil
Butter (Unsalted)
Saffron
Fresh Thyme
Fresh Mint
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In the Barbagia, Macarrones Furriaos belongs on the Sardinian home table. I build it around remilled durum semolina, water, and fine salt.

I mix the semolina with the salt and add the water gradually. I knead until the dough is smooth and elastic, then cover and rest for 20 minutes.

I lift the pasta into the pan, add the rest of the fresh cheese and the olive oil, and toss gently until the cheese melts. I finish with grated pecorino and any saffron, thyme, mint, or butter you are using. I serve it as soon as the texture is right.

Part of: Sardinian Pasta Recipes

Related: The Sardinian Kitchen | Sardinian Ingredients Guide