Grilled macaroni

Prepare a sheet of pasta, flour and water, at least 2 mm high and very elastic consistency.

Cut in strips of at least 3 cm and 10 cm long.

Twist the dough around a medium sized sock and roll quickly and with a slight pressure on the Board to pull the dough.

Place the rolled dough iron upright and, with a slap shot, from top to bottom, release the maccherone dal ferro.

We need a bit of skill to obtain good results.

Cook in water and season with tomato sauce and pork.