Homemade Maccaroni Alla Pastorella

Preparation:

Preparation: Make a well of the flour on the pastry board and put the eggs and lots of water in the middle to make a very dry dough. Cut it into pieces, roll them on the board with your hands to reduce them to the thickness of a pencil and cut into 3-4 cm pieces. Place a thin knitting needle on each of them, roll them up to a length of 8-10 cm., remove the needle so that the hole remains and put the macaroni to dry on a tablecloth sprinkled with flour. Heat the oil in an earthenware pan, brown the minced meat, add the minced onions and, as soon as they are golden, the salt, pepper, fennel seeds and bay leaf. Pour in the wine and when it has evaporated add the tomato paste, adding a little water. Cook for a couple of hours. Separately, cook the sausage and chop it up. Drain it. Drain the macaroni al dente that you will have boiled in lightly salted water, dress them with the sauce and sprinkle them with grated dry salted ricotta and minced sausage.