Pasta "co MACC dimension"

maccu di piselli

A dish prepared with dry peas, macco pea, Sicilian "u maccu re pusedda" which differs from macco of dried beans.

Ingredients for 4 people:

  • 500 Article. di ditalini;
  • 1 cipolla bianca;
  • 500 Article. dried peas;
  • olio e.v.o. q.b.;
  • sale q.b.;
  • ½ teaspoon of baking soda.


  1. Put the peas in a container to soak the night before cooking.
  2. In a large pot add the peas and add plenty of water to cover completely.
  3. Add baking soda and a pinch of salt.
  4. Started cooking the peas will surface in a white foam.
  5. Remove the foam with a wooden spoon.
  6. Add a little oil e.v.o. and continue cooking for another 40/45 minutes.
  7. Add the pasta and cooking continues.
  8. Stir often because the "macco" sticks to the pan with ease.
  9. When the pasta is cooked, remove from heat and pour into the pot.

Bon appetite!

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