Maccheroni Senesi al Sugo di Carne Ribbon pasta typical of Siena served with meat Ingredients for the pasta Ingredients for the meat sauce
Cut the pasta dough into even pieces and put them through a pasta rolling machine reducing the thickness with each pasta rolling until you reach a thickness of about 1 mm. Cut the pasta sheets into 2 pieces. Take one pasta sheet and flour it. Starting at one end fold it in 10 cm even folds until the whole sheet is folded. Cut the folded pasta in 2 cm wide slices. Unroll the slices, flour them lightly to prevent them from sticking to one another. Cook the pasta in plenty of boiling salted water (about 1 litre for 100 g of pasta and about a tbs of salt for every 400 g of pasta). Cooking time varies according to the pasta thickness but on average is 4 minutes. Toss the pasta through the sauce and put on a platter. Serve immediately.