Maccheroni Pasta alla Mugnaia is an uneven, long and thick fresh pasta that is hand-pulled to a diameter of about 4–6 mm. It is made using only water and semolina. The name literally translates to “the miller’s wife’s pasta”. The pasta is characteristic of the province of Teramo and Pescara in the Abruzzo, Italy.
Pasta alla Mugnaia is an amazing fresh pasta best served with a rich vegetarian sauce. My favorite sauce to serve with pasta alla mugnaia is a red sauce made with eggplant, zucchini, capsicum and ricotta.
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