Macarongigli is a dish we ate every Saturday when I was a kid. I don’t know if it was something that was specific to the town my family came from in Italy or something my Grandmother created but we loved it. My Dad loved it too. I’m sure of the spelling either, so I did the best I could with it.
I use Pennsylvania Dutch noodles for this recipe and my Mom and Grandmother used the same. It’s a quick and easy side dish. You can pair it with just about any main entrée. The bonus is that the hubby loves it too. I think you’ll enjoy Macarongigli as much as my family does.
Yield: 6 servings Cook Time: 3 to 4 minutes
- 6 cups water
- 2 teaspoons salt (if not adding grated cheese, you can add another teaspoon of salt)
- 2 teaspoons olive oil or a drizzle
- 1 12 ounce package of fine egg noodles
- grated cheese (I use pecorino romano), to taste
- butter (optional)
Step 1: Heat water, salt and oil to boiling in a medium stock pot. Add the noodles and stir with a wooden spoon. Let water come to a boil again while stirring occasionally. Let noodles cook for 3 minutes.
Step 2: Crack an egg into the noodle mixture and immediately break the yolk and stir well to disperse the egg throughout. Repeat with the second egg. When you see the white flecks of egg throughout the noodles (about another minute), it’s done. Remove from heat and serve while hot in small bowls topped with grated cheese. If using, add a pat of butter per individual serving and stir in (hubby likes this; my family doesn’t add the butter).