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Welcome to the Celtnet Medieval Recipes Page for Macaroni

Makerouns
(Macaroni)

Origin: English      Period: Medieval

Original Recipe

Makerouns (from A Forme of Cury)

Makerouns. Take and make a thynne foyle of dowh, and kerue it on pieces, and cast hym on boiling water & seeþ it wele. Take chese and grate it, and butter imelte, cast bynethen and abouven as losyns; and serue forth.

Translation:

Macaroni. Take a piece of thin pastry dough and cut it in pieces, place in boiling water and cook. Take grated cheese, melted butter, and arrange in layers like lasagna; serve.


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Modern Redaction

Ingredients:

1.5kg freshly-made, noodles (or 1kg dried egg noodles)
1 tbsp oil
large pinch of salt
220g grated cheese (Cheddar is good)
115g butter


Method:

It is best if you make the noodles fresh with a pasta machine, but you can also make a flour and water pastry, roll out with a rolling pin several times and cut as finely as possible with a knife.

Boil the noodles in water to which the oil and salt has been added until al dente. Drain well then place some melted butter and cheese in a serving bowl. Lay the noodles on top then add another layer of melted butter and cheese. Continue adding a few more layers of butter and cheese and noodles. You can either serve as it is, or you can top with a little more cheese before placing in a hot oven for several minutes before serving.

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