{"id":3816,"date":"2026-07-27T21:45:35","date_gmt":"2026-07-27T21:45:35","guid":{"rendered":"https:\/\/travelshelper.com\/nemacki\/welt-der-kulinarik\/kroatische-nationalgerichte\/kroatische-makaruni-na-iglu\/"},"modified":"2026-07-27T21:45:35","modified_gmt":"2026-07-27T21:45:35","slug":"kroatische-makaruni-na-iglu","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/de\/welt-der-kulinarik\/kroatische-nationalgerichte\/kroatische-makaruni-na-iglu\/","title":{"rendered":"Kroatische Makaruni na iglu"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta{\n --tsh-page:#f8f5ef;--tsh-paper:#fff;--tsh-paper-warm:#fffdf9;--tsh-ink:#18201e;--tsh-copy:#46514e;--tsh-muted:#68726f;\n --tsh-line:#e7dfd4;--tsh-line-strong:#d8cbb9;--tsh-gold:#a36b12;--tsh-gold-deep:#6d4307;--tsh-gold-soft:#f8edda;\n --tsh-night:#192622;--tsh-night-2:#24332f;--tsh-sage:#176745;--tsh-sage-soft:#eaf6ef;--tsh-blue:#285c9d;--tsh-blue-soft:#edf4fd;\n --tsh-rose:#994435;--tsh-rose-soft:#fbefec;--tsh-violet:#6c5094;--tsh-violet-soft:#f4eff9;\n --tsh-shadow-sm:0 1px 2px rgba(38,32,24,.04),0 10px 28px rgba(38,32,24,.055);\n --tsh-shadow-md:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);\n --tsh-shadow-lg:0 2px 4px rgba(38,32,24,.045),0 24px 72px rgba(38,32,24,.095);\n --tsh-radius-xl:24px;--tsh-radius-lg:18px;--tsh-radius-md:14px;--tsh-ease:cubic-bezier(.2,.75,.2,1);\n --tsh-font:\"Barlow\",\"Avenir Next\",\"Segoe UI Variable\",\"Segoe UI\",Inter,Roboto,Helvetica,Arial,sans-serif;\n position:relative;isolation:isolate;box-sizing:border-box;width:min(1200px,calc(100% - 24px));margin:clamp(14px,2vw,30px) auto clamp(34px,5vw,64px);\n color:var(--tsh-ink);color-scheme:light;font-family:var(--tsh-font);font-size:16px;font-weight:400;line-height:1.72;text-rendering:optimizeLegibility;\n 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dd{color:var(--tsh-ink);font-size:15px;font-weight:780;line-height:1.3;font-variant-numeric:tabular-nums}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-quick-nav{position:sticky;top:12px;z-index:30;display:flex;flex-wrap:wrap;gap:7px;margin-bottom:20px;padding:8px;overflow-x:auto;overscroll-behavior-inline:contain;border:1px solid rgba(216,203,185,.92);border-radius:17px;background:rgba(255,255,255,.94);box-shadow:0 1px 2px rgba(38,32,24,.045),0 12px 34px rgba(38,32,24,.075);scrollbar-width:none;counter-reset:tsh-nav}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-quick-nav::-webkit-scrollbar{display:none}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-quick-nav a{counter-increment:tsh-nav;display:inline-flex;align-items:center;gap:7px;min-height:38px;padding:6px 12px 6px 7px;border:1px solid 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a[aria-current=\"location\"]::before{background:#f1c772;color:#2b2110}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-copy-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:clamp(24px,4.2vw,52px)}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-prose p{color:var(--tsh-copy);font-size:15px;line-height:1.79;text-wrap:pretty}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-prose p+p{margin-top:15px}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-prose strong{color:var(--tsh-ink);font-weight:750}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-callout{position:relative;margin-top:19px;padding:16px 18px 16px 20px;border:1px solid #dfc89e;border-inline-start:4px solid var(--tsh-gold);border-radius:12px;background:linear-gradient(135deg,#fff8ec,#fffdf8);color:#513b1a;font-size:14px;font-weight:640;line-height:1.64}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-key-grid,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-control-grid,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-practical-grid,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-faq-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,250px),1fr));gap:13px;margin-top:25px}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-key,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-control,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-practical-card{position:relative;min-width:0;overflow:hidden;padding:18px;border:1px solid var(--tsh-line);border-radius:15px;background:linear-gradient(150deg,#fff8ec,#fff 74%);box-shadow:var(--tsh-shadow-sm)}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-key::before,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-control::before,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-practical-card::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--tsh-gold)}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-key:nth-child(2)::before,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-control:nth-child(2)::before,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-practical-card:nth-child(2)::before{background:var(--tsh-sage)}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-key:nth-child(3)::before,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-control:nth-child(3)::before,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-practical-card:nth-child(3)::before{background:var(--tsh-blue)}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-key:nth-child(4)::before,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-control:nth-child(4)::before,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-practical-card:nth-child(4)::before{background:var(--tsh-violet)}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-key-top{display:flex;align-items:center;gap:11px;margin-bottom:9px}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-key-no,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-faq-no{display:grid;width:34px;height:34px;flex:0 0 auto;place-items:center;border-radius:10px;background:var(--tsh-night);color:#f3c873;font-size:11.5px;font-weight:860;line-height:1}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-key h4,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-practical-card h4{color:var(--tsh-ink);font-size:15.5px;font-weight:800;line-height:1.35}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-key p,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-practical-card p,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-practical-card li{color:var(--tsh-copy);font-size:13.6px;line-height:1.63}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-practical-card h4{margin-bottom:8px}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-practical-card ul,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-practical-card ol{margin-top:7px;padding-inline-start:20px}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-practical-card li+li{margin-top:5px}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-ingredient-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,360px),1fr));gap:15px}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-ingredient-card{overflow:hidden;border:1px solid var(--tsh-line);border-radius:16px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-ingredient-card h4{position:relative;padding:16px 19px 14px 23px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#fbf6ed,#fff);color:var(--tsh-ink);font-size:16px;font-weight:780;line-height:1.35}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-ingredient-card h4::before{content:\"\";position:absolute;inset-block:17px 15px;inset-inline-start:0;width:3px;background:var(--tsh-sage)}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-ingredient-card ul{list-style:none}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-ingredient-card li{display:grid;grid-template-columns:minmax(88px,auto) minmax(0,1fr);gap:13px;align-items:start;padding:12px 18px;border-bottom:1px solid var(--tsh-line);color:var(--tsh-copy);font-size:14px;line-height:1.52}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-ingredient-card li:nth-child(even){background:#fdfbf8}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-amount{display:inline-flex;width:max-content;max-width:100%;min-height:26px;align-items:center;padding:3px 8px;border:1px solid #e4d8c7;border-radius:999px;background:#f8f3eb;color:var(--tsh-ink);font-size:12.5px;font-weight:800;line-height:1.25;font-variant-numeric:tabular-nums}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-ingredient-card small{display:block;margin-top:4px;color:var(--tsh-muted);font-size:12.2px;line-height:1.46}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-note-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;margin-top:15px}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-note{position:relative;min-width:0;padding:17px 18px;padding-inline-start:51px;border:1px solid var(--tsh-line);border-radius:14px;background:linear-gradient(145deg,#fbfaf7,#fff);color:var(--tsh-copy);font-size:13.5px;line-height:1.6}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-note::before{content:\"i\";position:absolute;inset-block-start:17px;inset-inline-start:17px;display:grid;width:23px;height:23px;place-items:center;border:1px solid #c9aa71;border-radius:50%;background:#fff;color:var(--tsh-gold-deep);font-family:Georgia,serif;font-size:14px;font-style:italic;line-height:1}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-note strong{color:var(--tsh-ink);font-weight:780}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-stages{display:grid;gap:15px}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-stage-card{--stage-tone:#8a590c;--stage-bg:#fbf4e8;--stage-pill:#fff8ec;--stage-border:#dfc99f;overflow:hidden;border:1px solid var(--tsh-line);border-radius:17px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-stage-card:nth-child(2){--stage-tone:#176745;--stage-bg:#edf7f1;--stage-pill:#f1faf5;--stage-border:#c8dfd2}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-stage-card:nth-child(3){--stage-tone:#285c9d;--stage-bg:#eef4fc;--stage-pill:#f1f6fd;--stage-border:#c9daf2}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-stage-card:nth-child(4){--stage-tone:#6c5094;--stage-bg:#f4eff9;--stage-pill:#f7f3fb;--stage-border:#d9ccea}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-stage-head{display:grid;grid-template-columns:auto minmax(0,1fr) auto;gap:13px;align-items:center;padding:16px 18px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,var(--stage-bg),#fff 88%)}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-stage-badge{display:grid;width:40px;height:40px;place-items:center;border-radius:12px;background:var(--stage-tone);color:#fff;font-size:12px;font-weight:860;line-height:1}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-stage-head h4{color:var(--tsh-ink);font-size:17px;font-weight:800;line-height:1.3}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-stage-time{padding:6px 10px;border:1px solid var(--stage-border);border-radius:999px;background:var(--stage-pill);color:var(--stage-tone);font-size:11.5px;font-weight:780;line-height:1.2;white-space:nowrap}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-step-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,420px),1fr));gap:1px;background:var(--tsh-line);list-style:none}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-step{position:relative;display:grid;grid-template-columns:38px minmax(0,1fr);gap:13px;min-width:0;padding:20px;background:#fff}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-step-no{display:grid;width:36px;height:36px;place-items:center;border-radius:11px;background:var(--stage-tone);color:#fff;font-size:11.5px;font-weight:860;line-height:1}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-step h4{margin-bottom:6px;color:var(--tsh-ink);font-size:15.5px;font-weight:800;line-height:1.34}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-step p{color:var(--tsh-copy);font-size:13.8px;line-height:1.65;text-wrap:pretty}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-cue{display:inline-flex;align-items:flex-start;gap:6px;margin-top:9px;padding:5px 9px;border:1px solid #c8dfd2;border-radius:999px;background:#eff8f3;color:#115b3a;font-size:11.5px;font-weight:780;line-height:1.38}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-cue::before{content:\"\u2713\";flex:0 0 auto;font-size:10px;font-weight:900;line-height:1.55}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-control-grid{margin-top:0}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-control-label{margin-bottom:6px;color:var(--tsh-muted);font-size:9.5px;font-weight:840;letter-spacing:.135em;line-height:1.35;text-transform:uppercase}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-control strong{display:block;color:var(--tsh-ink);font-size:22px;font-weight:840;line-height:1.18;font-variant-numeric:tabular-nums}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-control p{margin-top:8px;color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-table-wrap{margin-top:19px;overflow-x:auto;border:1px solid var(--tsh-line);border-radius:15px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-table{width:100%;min-width:760px;border-collapse:collapse;table-layout:fixed}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-table caption{padding:15px 17px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#fbf8f2,#fff);text-align:start;color:var(--tsh-ink);font-size:15px;font-weight:800;line-height:1.35}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-table th{padding:12px 14px;background:var(--tsh-night-2);color:#fff;font-size:10px;font-weight:840;letter-spacing:.105em;line-height:1.35;text-align:start;text-transform:uppercase}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-table td{padding:14px;border-top:1px solid var(--tsh-line);border-inline-end:1px solid var(--tsh-line);color:var(--tsh-copy);font-size:13px;line-height:1.55;vertical-align:top}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-table td:last-child,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-table th:last-child{border-inline-end:0}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-table tbody tr:nth-child(even){background:#fcfaf7}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-table td:first-child{color:var(--tsh-ink);font-weight:780}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-practical-grid,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-faq-grid{margin-top:0}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-faq{min-width:0;overflow:hidden;border:1px solid var(--tsh-line);border-radius:15px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-faq summary{list-style:none;cursor:pointer}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-faq-top{display:grid;grid-template-columns:38px minmax(0,1fr) 30px;gap:11px;align-items:center;min-height:68px;padding:14px 15px;background:linear-gradient(135deg,#fbf7ef,#fff)}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-faq-top::after{content:\"+\";display:grid;width:28px;height:28px;place-items:center;border:1px solid #ddcfbb;border-radius:9px;background:#fff;color:var(--tsh-gold-deep);font-size:18px;line-height:1}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-faq[open] .tsh-faq-top::after{content:\"\u2212\";background:var(--tsh-night);color:#f4cb79}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-faq h4{color:var(--tsh-ink);font-size:14.5px;font-weight:800;line-height:1.38}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-faq-answer{border-top:1px solid var(--tsh-line);background:#fff}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-faq-answer p{padding:16px;color:var(--tsh-copy);font-size:13.5px;line-height:1.65}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-nutrition{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;padding:1px;overflow:hidden;border:1px solid var(--tsh-line);border-radius:15px;background:var(--tsh-line);box-shadow:var(--tsh-shadow-sm)}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-nutrition>div{position:relative;min-width:0;padding:15px;background:linear-gradient(145deg,#fff,#fdfbf8)}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-nutrition>div::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:var(--tsh-sage);opacity:.55}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-nutrition dt{margin-bottom:5px;color:var(--tsh-muted);font-size:9px;font-weight:840;letter-spacing:.125em;line-height:1.35;text-transform:uppercase}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-nutrition dd{color:var(--tsh-ink);font-size:16px;font-weight:820;line-height:1.25;font-variant-numeric:tabular-nums}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-nutrition-note{margin-top:13px;color:var(--tsh-muted);font-size:12.5px;line-height:1.6}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-nutrition-note strong{color:var(--tsh-ink);font-weight:780}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-close{position:relative;overflow:hidden;padding:clamp(25px,3.4vw,38px);border:1px solid #31413c;border-radius:21px;background:radial-gradient(circle at 100% 0%,rgba(243,200,115,.17),transparent 23rem),linear-gradient(135deg,var(--tsh-night),var(--tsh-night-2));box-shadow:var(--tsh-shadow-lg)}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-close::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:4px;background:linear-gradient(var(--tsh-gold),#e2b968)}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-close-kicker{position:relative;z-index:1;margin-bottom:7px;color:#f1c878;font-size:10px;font-weight:840;letter-spacing:.16em;text-transform:uppercase}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-close-quote{position:relative;z-index:1;max-width:930px;color:#fff;font-size:clamp(21px,2.4vw,28px);font-weight:760;line-height:1.34;text-wrap:balance}\n#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-close-copy{position:relative;z-index:1;max-width:930px;margin-top:10px;color:#ccd6d2;font-size:13.8px;line-height:1.65}\n@media (min-width:901px){\n #recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-card-head--split{display:grid;grid-template-columns:minmax(0,1.18fr) minmax(260px,.72fr);column-gap:clamp(28px,4vw,52px);align-items:end}\n #recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-card-head--split .tsh-kicker{grid-column:1;grid-row:1} #recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-card-head--split h3{grid-column:1;grid-row:2}\n #recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-card-head--split .tsh-head-copy{grid-column:2;grid-row:1\/span 2;align-self:end;margin:0;padding-inline-start:clamp(22px,3vw,34px);border-inline-start:1px solid rgba(var(--tone-rgb),.22)}}\n@media (min-width:1040px){\n #recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-masthead{grid-template-columns:minmax(0,1.03fr) minmax(390px,.97fr)} #recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-title-wrap{display:flex;min-height:540px;flex-direction:column;justify-content:center;padding:54px 52px 48px}\n #recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-hero{min-height:540px;border-top:0;border-inline-start:1px solid var(--tsh-line)} #recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-hero img{height:100%;min-height:540px;aspect-ratio:auto}\n #recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-hero figcaption{position:absolute;inset-inline:18px;bottom:18px;padding:12px 14px;border:1px solid rgba(255,255,255,.7);border-radius:13px;background:rgba(255,255,255,.88);box-shadow:0 10px 28px rgba(31,27,21,.14)} #recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-facts{grid-column:1\/-1}}\n@media (hover:hover) and (pointer:fine){#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-key,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-control,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-practical-card,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-faq,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-ingredient-card{transition:transform .2s var(--tsh-ease),border-color .2s var(--tsh-ease),box-shadow .2s var(--tsh-ease)} #recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-key:hover,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-control:hover,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-practical-card:hover,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-faq:hover,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta 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.tsh-note,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-step,#recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-faq{box-shadow:none;break-inside:avoid}\n #recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important} #recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta .tsh-faq-top::after{display:none}}\n\n<\/style>\n<section id=\"recipe-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\" lang=\"de\" dir=\"ltr\" aria-labelledby=\"recipe-title-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\" aria-describedby=\"recipe-summary-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Handgerollte R\u00f6hren \u00b7 Langsames Ragout \u00b7 Fester Biss<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\"><span class=\"tsh-title-main\"><b>Makaruni na iglu<\/b> von Hand gerollt<\/span><span class=\"tsh-title-accent\">mit langsam geschmortem Rinderragout und hohler, bissfester Pasta<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\">Lange, von Hand um eine d\u00fcnne Nadel gerollte Pastar\u00f6hren werden mit einem konzentrierten Rinderragout verbunden. Die raue Oberfl\u00e4che nimmt die Sauce auf, w\u00e4hrend der hohle Kern und ein kurzer Kochgrad f\u00fcr festen Biss sorgen.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Rezeptklassifikation\"><li>Pastagericht<\/li><li>Kroatische K\u00fcche<\/li><li>Schmoren und Kochen<\/li><li>Anspruchsvoll<\/li><\/ul><\/div>\n<figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Makaruni-na-iglu-\u2014-Long-Dalmatian-Needle-Rolled-Pasta-3.webp\" alt=\"Lange hohle Makaruni na iglu mit mehreren Rindfleischst\u00fccken in braunrotem Ragout auf einem hellen Keramikteller\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Die breite Aufnahme zeigt die langen, unregelm\u00e4\u00dfig gerollten Pastar\u00f6hren und das reduzierte Ragout mit sichtbaren Rindfleischst\u00fccken.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Menge, Zeiten und N\u00e4hrwertsch\u00e4tzung\"><div class=\"tsh-fact\"><dt>Menge<\/dt><dd>6 Portionen<\/dd><\/div><div class=\"tsh-fact\"><dt>Vorbereitung<\/dt><dd>1 Std. 10 Min.<\/dd><\/div><div class=\"tsh-fact\"><dt>Garen<\/dt><dd>2 Std. 35 Min.<\/dd><\/div><div class=\"tsh-fact\"><dt>Trocknen<\/dt><dd>30 Min.<\/dd><\/div><div class=\"tsh-fact\"><dt>Gesamt<\/dt><dd>4 Std. 15 Min.<\/dd><\/div><div class=\"tsh-fact\"><dt>Pro Portion<\/dt><dd>\u2248 730 kcal<\/dd><\/div><\/dl><\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Schnellnavigation durch das Rezept\"><a href=\"#ueberblick-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\">\u00dcberblick<\/a><a href=\"#zutaten-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\">Zutaten<\/a><a href=\"#zubereitung-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\">Zubereitung<\/a><a href=\"#kontrolle-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\">Kontrollpunkte<\/a><a href=\"#praxis-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\">Praxis<\/a><a href=\"#faq-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\">Fragen<\/a><a href=\"#naehrwerte-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\">N\u00e4hrwerte<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"ueberblick-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\" aria-labelledby=\"ueberblick-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta-title\">\n<div class=\"tsh-card-head tsh-tone-gold tsh-card-head--split\"><p class=\"tsh-kicker\">01 \u00b7 Formtechnik und Saucenbindung<\/p><h3 id=\"ueberblick-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta-title\">Warum die Nadel aus einem einfachen Teig eine besondere Pasta macht<\/h3><p class=\"tsh-head-copy\">Makaruni na iglu erhalten ihre lange Hohlform nicht durch eine Maschine. Kleine Teigst\u00fccke werden um einen d\u00fcnnen Stab gerollt und mit der Handfl\u00e4che \u00fcber die Arbeitsfl\u00e4che gezogen.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\">\n<div class=\"tsh-prose\"><p>Das <strong>Makaruni na iglu Rezept<\/strong> verbindet eine dalmatinische Handwerkspasta mit einem langsamen Rinderragout. Der Name verweist auf das Werkzeug: \u201ena iglu\u201c bedeutet sinngem\u00e4\u00df \u201eauf der Nadel\u201c. Auf Inseln und an der K\u00fcste wurden daf\u00fcr Stricknadeln, d\u00fcnne Holzst\u00e4be oder glatte Metallspie\u00dfe verwendet. Die fertige Pasta ist l\u00e4nger als gew\u00f6hnliche Makkaroni, leicht unregelm\u00e4\u00dfig und innen hohl. Gerade diese Unregelm\u00e4\u00dfigkeit h\u00e4lt eine grobe, fleischige Sauce besser als eine vollkommen glatte Industrienudel.<\/p><p>Der Pastateig besteht aus Weizenmehl, Eiern, warmem Wasser, wenig \u00d6l und Salz. Die Eier geben Farbe und Festigkeit; Wasser macht den Teig ausreichend dehnbar, damit er sich um den Stab schlie\u00dft. Ein sehr eireicher Teig w\u00e4re zwar aromatisch, w\u00fcrde beim langen Ausrollen aber schneller zur\u00fcckfedern. Nach dem Kneten ruht der Teig 30 Minuten. In dieser Zeit verteilt sich die Feuchtigkeit, und das Glutenger\u00fcst entspannt sich. Ohne diese Pause rei\u00dfen die R\u00f6hren an den Enden.<\/p><p>F\u00fcr jede Nudel wird ein d\u00fcnner Strang geschnitten, um den Stab gelegt und mit leichtem Druck nach au\u00dfen gerollt. Die Naht schlie\u00dft sich, w\u00e4hrend die Pasta l\u00e4nger wird. Mehl wird sparsam eingesetzt: Zu viel verhindert das Versiegeln der Naht, zu wenig l\u00e4sst den Teig am Werkzeug kleben. Die geformten Makaruni trocknen nur oberfl\u00e4chlich. Sie sollen sich anheben lassen, ohne zu verformen, d\u00fcrfen aber nicht vollst\u00e4ndig hart werden, weil frische Pasta schneller und gleichm\u00e4\u00dfiger gart.<\/p><p>Das Ragout beginnt mit kr\u00e4ftig angebratenem Rindfleisch. Die St\u00fccke bleiben gro\u00df genug, um nach dem Schmoren noch sichtbar zu sein. Zwiebel, Karotte und Sellerie werden im Bratensatz langsam weich, danach r\u00f6stet Tomatenmark kurz mit. Rotwein l\u00f6st die gebr\u00e4unten R\u00fcckst\u00e4nde, Br\u00fche liefert Fl\u00fcssigkeit, Lorbeer und eine einzelne Gew\u00fcrznelke geben Tiefe. Zu viele Gew\u00fcrze w\u00fcrden die Pasta \u00fcberdecken. Das Fleisch schmort, bis es mit einer Gabel auseinanderf\u00e4llt, wird aber nicht vollst\u00e4ndig zerrupft.<\/p>\n<\/div>\n<div class=\"tsh-prose\"><p>Die Sauce muss vor dem Vermischen konzentrierter wirken als ein gew\u00f6hnliches Nudelragout. Frische Makaruni bringen Kochwasser mit und geben etwas St\u00e4rke ab. Deshalb wird das Ragout am Ende ohne Deckel reduziert, bis es den L\u00f6ffel \u00fcberzieht. Die Pasta kocht in reichlich Salzwasser und wandert direkt in den Schmortopf. Ein kleiner Sch\u00f6pfer Pastawasser hilft nur dann, wenn die Sauce zu trocken ist. K\u00e4se bleibt optional; die wesentliche Bindung entsteht aus St\u00e4rke, Gelatine und reduziertem Schmorfond.<\/p><p>Serviert wird sofort auf vorgew\u00e4rmten Tellern. Die langen R\u00f6hren sollen nicht in einem See aus Sauce liegen, sondern rundum \u00fcberzogen sein. Ein trockener dalmatinischer Rotwein passt geschmacklich, ist f\u00fcr das Gericht jedoch nicht erforderlich. Am n\u00e4chsten Tag schmeckt das Ragout oft runder, doch die Pasta sollte frisch geformt und gekocht werden. Bereits vermischte Makaruni verlieren beim erneuten Erw\u00e4rmen ihren festen Kern und nehmen zu viel Fl\u00fcssigkeit auf.<\/p><p>Die fertigen Makaruni werden bewusst nicht mit viel Sauce ertr\u00e4nkt. Ihre gedrehte, leicht raue Oberfl\u00e4che h\u00e4lt einen d\u00fcnnen Film des Ragouts, w\u00e4hrend einzelne St\u00fccke noch erkennbar bleiben. Das Kochwasser enth\u00e4lt Mehlst\u00e4rke und wird deshalb zum Einstellen verwendet, nicht gew\u00f6hnliches Wasser. Wird das Gericht f\u00fcr G\u00e4ste vorbereitet, kann das Ragout am Vortag gekocht werden; der Teig wird frisch gerollt. So bleiben die Nudeln elastisch und nehmen beim kurzen Schwenken genau so viel Sauce auf, wie ihre Oberfl\u00e4che tragen kann.<\/p>\n<div class=\"tsh-callout\" role=\"note\">Das Ragout kann einen Tag im Voraus gekocht werden. Die Pasta wird erst am Serviertag geformt; dadurch bleiben die R\u00f6hren offen und behalten beim Kochen einen klaren Biss.<\/div>\n<\/div>\n<\/div>\n<div class=\"tsh-key-grid\" aria-label=\"Entscheidende Erfolgsfaktoren\">\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Entspannter Teig<\/h4><\/div><p>Eine 30-min\u00fctige Ruhe verhindert, dass die langen R\u00f6hren beim Rollen zur\u00fcckschnappen oder an den Enden rei\u00dfen.<\/p><\/section>\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Sparsam bemehlen<\/h4><\/div><p>Die Naht muss am Stab schlie\u00dfen k\u00f6nnen. Eine dicke Mehlschicht h\u00e4lt die R\u00e4nder voneinander getrennt.<\/p><\/section>\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Ragout vorab reduzieren<\/h4><\/div><p>Die Sauce wird durch frische Pasta und Kochwasser wieder lockerer und soll vorher deutlich am L\u00f6ffel haften.<\/p><\/section>\n<\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"zutaten-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\" aria-labelledby=\"zutaten-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta-title\">\n<div class=\"tsh-card-head tsh-tone-sage tsh-card-head--split\"><p class=\"tsh-kicker\">02 \u00b7 Pasta und Schmorsauce<\/p><h3 id=\"zutaten-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta-title\">Zutaten f\u00fcr sechs Hauptportionen<\/h3><p class=\"tsh-head-copy\">Ein glatter Metallspie\u00df von 2\u20133 mm Durchmesser ersetzt die traditionelle Nadel. Die Fleischst\u00fccke werden etwa 4 cm gro\u00df geschnitten.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\">\n<section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-1-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\"><h4 id=\"ingredient-1-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\">F\u00fcr die Makaruni<\/h4><ul>\n<li><span class=\"tsh-amount\">400 g<\/span><span>Weizenmehl Type 550<\/span><\/li>\n<li><span class=\"tsh-amount\">2<\/span><span>Eier, Gr\u00f6\u00dfe M<\/span><\/li>\n<li><span class=\"tsh-amount\">150 ml<\/span><span>warmes Wasser<small>Zun\u00e4chst 130 ml zugeben, Rest nach Bedarf.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">15 ml<\/span><span>Oliven\u00f6l<\/span><\/li>\n<li><span class=\"tsh-amount\">6 g<\/span><span>feines Salz<\/span><\/li>\n<li><span class=\"tsh-amount\">30 g<\/span><span>Mehl zum Best\u00e4uben<small>Nur sparsam verwenden.<\/small><\/span><\/li>\n<\/ul><\/section>\n<section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-2-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\"><h4 id=\"ingredient-2-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\">F\u00fcr das Rinderragout<\/h4><ul>\n<li><span class=\"tsh-amount\">800 g<\/span><span>Rinderschulter, in 4-cm-W\u00fcrfeln<\/span><\/li>\n<li><span class=\"tsh-amount\">80 g<\/span><span>Pancetta oder ger\u00e4ucherter Speck, fein gew\u00fcrfelt<\/span><\/li>\n<li><span class=\"tsh-amount\">20 ml<\/span><span>Oliven\u00f6l<\/span><\/li>\n<li><span class=\"tsh-amount\">250 g<\/span><span>Zwiebeln, fein gew\u00fcrfelt<\/span><\/li>\n<li><span class=\"tsh-amount\">120 g<\/span><span>Karotte, fein gew\u00fcrfelt<\/span><\/li>\n<li><span class=\"tsh-amount\">100 g<\/span><span>Staudensellerie, fein gew\u00fcrfelt<\/span><\/li>\n<li><span class=\"tsh-amount\">3<\/span><span>Knoblauchzehen, fein gehackt<\/span><\/li>\n<li><span class=\"tsh-amount\">25 g<\/span><span>Tomatenmark<\/span><\/li>\n<li><span class=\"tsh-amount\">250 ml<\/span><span>trockener Rotwein<\/span><\/li>\n<li><span class=\"tsh-amount\">500 ml<\/span><span>ungesalzene Rinderbr\u00fche<\/span><\/li>\n<li><span class=\"tsh-amount\">400 g<\/span><span>passierte Tomaten<\/span><\/li>\n<li><span class=\"tsh-amount\">2<\/span><span>Lorbeerbl\u00e4tter<\/span><\/li>\n<li><span class=\"tsh-amount\">1<\/span><span>Gew\u00fcrznelke<\/span><\/li>\n<li><span class=\"tsh-amount\">8 g<\/span><span>feines Salz<\/span><\/li>\n<li><span class=\"tsh-amount\">1 TL<\/span><span>schwarzer Pfeffer, frisch gemahlen<\/span><\/li>\n<\/ul><\/section>\n<section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-3-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\"><h4 id=\"ingredient-3-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\">Zum Fertigstellen<\/h4><ul>\n<li><span class=\"tsh-amount\">15 g<\/span><span>glatte Petersilie, fein gehackt<\/span><\/li>\n<li><span class=\"tsh-amount\">40 g<\/span><span>hart gereifter K\u00e4se, fein gerieben<small>Optional, etwa Pa\u0161ki sir oder Parmesan.<\/small><\/span><\/li>\n<\/ul><\/section>\n<\/div><div class=\"tsh-note-grid\">\n<aside class=\"tsh-note\" role=\"note\"><strong>Allergene.<\/strong> Enth\u00e4lt Gluten und Eier; bei K\u00e4sezugabe zus\u00e4tzlich Milch. Br\u00fche und Speck k\u00f6nnen je nach Produkt Sellerie oder weitere deklarationspflichtige Bestandteile enthalten.<\/aside>\n<aside class=\"tsh-note\" role=\"note\"><strong>Ausr\u00fcstung.<\/strong> Ben\u00f6tigt werden ein schwerer Schmortopf, ein gro\u00dfer Pastatopf, Teigkarte, Waage und ein glatter 2\u20133 mm dicker Metallspie\u00df oder Holzstab.<\/aside>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"zubereitung-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\" aria-labelledby=\"zubereitung-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta-title\">\n<div class=\"tsh-card-head tsh-tone-blue tsh-card-head--split\"><p class=\"tsh-kicker\">03 \u00b7 Ragout, Formarbeit und Zusammenf\u00fchren<\/p><h3 id=\"zubereitung-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta-title\">Rind langsam schmoren und Makaruni um die Nadel rollen<\/h3><p class=\"tsh-head-copy\">Das Ragout beginnt zuerst. W\u00e4hrend es schmort, wird der Teig geknetet, geformt und kurz angetrocknet.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-stages\">\n<section class=\"tsh-stage-card\" aria-labelledby=\"stage-1-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"stage-1-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\">Rinderragout ansetzen und schmoren<\/h4><span class=\"tsh-stage-time\">etwa 2 Std. 20 Min.<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Fleisch in Portionen anbraten<\/h4><p>Rindfleisch trocken tupfen und mit der H\u00e4lfte des Salzes w\u00fcrzen. \u00d6l im Schmortopf stark erhitzen. Fleisch in drei Portionen rundum tief braun anbraten und herausnehmen. Pancetta im selben Topf 3 Minuten auslassen.<\/p><span class=\"tsh-cue\">Am Topfboden liegt ein dunkelbrauner, nicht schwarzer Bratensatz.<\/span><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Gem\u00fcse und Tomatenmark r\u00f6sten<\/h4><p>Zwiebeln, Karotte und Sellerie zugeben und bei mittlerer Hitze 10\u201312 Minuten weich und leicht goldbraun braten. Knoblauch 30 Sekunden einr\u00fchren, dann Tomatenmark 2 Minuten r\u00f6sten.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Abl\u00f6schen und langsam schmoren<\/h4><p>Mit Rotwein abl\u00f6schen und auf etwa die H\u00e4lfte reduzieren. Fleisch, Br\u00fche, passierte Tomaten, Lorbeer, Nelke, restliches Salz und Pfeffer zugeben. Zugedeckt bei sehr kleiner Hitze 1 Stunde 45 Minuten bis 2 Stunden schmoren.<\/p><span class=\"tsh-cue\">Das Fleisch l\u00e4sst sich mit einer Gabel teilen, beh\u00e4lt aber noch einzelne W\u00fcrfel.<\/span><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Sauce konzentrieren<\/h4><p>Deckel abnehmen, Lorbeer und Nelke entfernen und das Ragout 15\u201320 Minuten offen einkochen. Einige Fleischst\u00fccke mit der Gabel leicht zerdr\u00fccken, nicht vollst\u00e4ndig zerfasern.<\/p><span class=\"tsh-cue\">Die Sauce \u00fcberzieht einen L\u00f6ffel und hinterl\u00e4sst beim Durchziehen eine deutliche Spur.<\/span><\/div><\/li>\n<\/ol><\/section>\n<section class=\"tsh-stage-card\" aria-labelledby=\"stage-2-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"stage-2-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\">Teig kneten und Makaruni formen<\/h4><span class=\"tsh-stage-time\">etwa 1 Std. 10 Min. plus Trocknen<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Pastateig kneten und ruhen lassen<\/h4><p>Mehl, Eier, 130 ml warmes Wasser, \u00d6l und Salz mischen. 8\u201310 Minuten zu einem glatten, festen Teig kneten; restliches Wasser nur tropfenweise erg\u00e4nzen. Abdecken und 30 Minuten bei Raumtemperatur ruhen lassen.<\/p><span class=\"tsh-cue\">Der Teig ist elastisch, zeigt beim Eindr\u00fccken aber keine klebrige Oberfl\u00e4che.<\/span><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Str\u00e4nge schneiden und um den Stab rollen<\/h4><p>Den Teig vierteln. Je ein St\u00fcck zu einem 1 cm dicken Strang rollen und in 5 cm lange St\u00fccke schneiden. Ein St\u00fcck l\u00e4ngs um den leicht bemehlten Spie\u00df legen und mit der Handfl\u00e4che unter sanftem Druck auf 12\u201315 cm ausrollen. Den Stab herausziehen.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Makaruni oberfl\u00e4chlich trocknen<\/h4><p>Die geformten R\u00f6hren in einer Lage auf bemehlte T\u00fccher legen und 30 Minuten unbedeckt ruhen lassen. Zwischendurch einmal vorsichtig wenden.<\/p><span class=\"tsh-cue\">Die Oberfl\u00e4che f\u00fchlt sich trocken an, die Pasta bleibt jedoch biegsam.<\/span><\/div><\/li>\n<\/ol><\/section>\n<section class=\"tsh-stage-card\" aria-labelledby=\"stage-3-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"stage-3-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\">Kochen und mit dem Ragout verbinden<\/h4><span class=\"tsh-stage-time\">etwa 15 Min.<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Makaruni bissfest kochen<\/h4><p>Einen gro\u00dfen Topf Wasser aufkochen und mit 10 g Salz je Liter w\u00fcrzen. Makaruni portionsweise 7\u20139 Minuten kochen; nach 6 Minuten erstmals probieren. Vor dem Abgie\u00dfen 250 ml Kochwasser auffangen.<\/p><span class=\"tsh-cue\">Die R\u00f6hren sind durchgegart, besitzen im Kern aber noch leichten Widerstand.<\/span><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Pasta im Ragout fertigziehen<\/h4><p>Makaruni direkt in das hei\u00dfe Ragout geben und 1\u20132 Minuten vorsichtig wenden. Nur so viel Kochwasser erg\u00e4nzen, dass die Sauce jede R\u00f6hre gl\u00e4nzend \u00fcberzieht. Petersilie einarbeiten und nach Wunsch mit gereiftem K\u00e4se servieren.<\/p><\/div><\/li>\n<\/ol><\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"kontrolle-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\" aria-labelledby=\"kontrolle-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta-title\">\n<div class=\"tsh-card-head tsh-tone-rose tsh-card-head--split\"><p class=\"tsh-kicker\">04 \u00b7 Teigfeuchte, Schmorgrad und Kochpunkt<\/p><h3 id=\"kontrolle-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta-title\">Drei Punkte f\u00fcr offene R\u00f6hren und haftende Sauce<\/h3><p class=\"tsh-head-copy\">Die Pasta muss schlie\u00dfen, ohne am Stab zu kleben; das Ragout muss weich, aber nicht w\u00e4ssrig sein.<\/p><\/div>\n<div class=\"tsh-card-body\">\n<div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Stabdurchmesser<\/p><strong>2\u20133 mm<\/strong><p>Dickeres Werkzeug erzeugt instabile R\u00f6hren, sehr d\u00fcnnes Werkzeug erschwert das Herausziehen.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Schmorzeit<\/p><strong>105\u2013120 Min.<\/strong><p>Rinderschulter wird weich, ohne vollst\u00e4ndig in Fasern zu zerfallen.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Pastakochzeit<\/p><strong>7\u20139 Min.<\/strong><p>Die genaue Zeit richtet sich nach Dicke und Antrocknung; fr\u00fch probieren.<\/p><\/section><\/div>\n<div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Korrekturen bei Form und Sauce<\/caption><thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Wahrscheinliche Ursache<\/th><th scope=\"col\">Korrektur<\/th><\/tr><\/thead><tbody>\n<tr><td data-label=\"Problem\">Naht \u00f6ffnet sich<\/td><td data-label=\"Wahrscheinliche Ursache\">Der Teig ist zu trocken oder zu stark bemehlt.<\/td><td data-label=\"Korrektur\">Finger leicht anfeuchten, Mehl abb\u00fcrsten und mit etwas mehr Druck rollen.<\/td><\/tr>\n<tr><td data-label=\"Problem\">Pasta klebt am Stab<\/td><td data-label=\"Wahrscheinliche Ursache\">Der Teig ist zu weich oder der Stab unbemehlt.<\/td><td data-label=\"Korrektur\">Teig 10 Minuten offen ruhen lassen und den Stab nur hauchd\u00fcnn bemehlen.<\/td><\/tr>\n<tr><td data-label=\"Problem\">Sauce bleibt d\u00fcnn<\/td><td data-label=\"Wahrscheinliche Ursache\">Der Schmorfond wurde zugedeckt nicht ausreichend reduziert.<\/td><td data-label=\"Korrektur\">Fleisch kurz herausnehmen und die Sauce offen kr\u00e4ftiger einkochen.<\/td><\/tr>\n<\/tbody><\/table><\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"praxis-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\" aria-labelledby=\"praxis-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta-title\">\n<div class=\"tsh-card-head tsh-tone-violet tsh-card-head--split\"><p class=\"tsh-kicker\">05 \u00b7 Zeitplanung und Reste<\/p><h3 id=\"praxis-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta-title\">Ragout vorbereiten, Pasta frisch halten<\/h3><p class=\"tsh-head-copy\">Beide Komponenten altern unterschiedlich. Das Ragout gewinnt \u00fcber Nacht, die geformte Pasta wird am besten am selben Tag gekocht.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\">\n<section class=\"tsh-practical-card\"><h4>Vorbereitung am Vortag<\/h4>\n<p>Ragout vollst\u00e4ndig abk\u00fchlen, innerhalb von 2 Stunden in flache Beh\u00e4lter f\u00fcllen und bis zu 3 Tage k\u00fchlen. Langsam erhitzen und vor dem Vermischen einmal aufkochen.<\/p>\n<\/section>\n<section class=\"tsh-practical-card\"><h4>Ungekochte Pasta<\/h4>\n<p>Geformte Makaruni bis zu 8 Stunden locker bemehlt und mit einem Tuch bedeckt lagern. F\u00fcr l\u00e4ngere Aufbewahrung einzeln anfrieren und danach in Beutel umf\u00fcllen.<\/p>\n<\/section>\n<section class=\"tsh-practical-card\"><h4>Aufw\u00e4rmen<\/h4>\n<p>Bereits vermischte Reste mit wenig Br\u00fche sanft erhitzen. Die Textur wird weicher; f\u00fcr G\u00e4ste bleiben frisch gekochte Makaruni deutlich besser.<\/p>\n<\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\" aria-labelledby=\"faq-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta-title\">\n<div class=\"tsh-card-head tsh-tone-gold tsh-card-head--split\"><p class=\"tsh-kicker\">06 \u00b7 Fragen zur Handform<\/p><h3 id=\"faq-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta-title\">Fragen zu Makaruni na iglu<\/h3><p class=\"tsh-head-copy\">Werkzeug, Teig und Sauce lassen sich an eine normale Haushaltsk\u00fcche anpassen.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\">\n<details class=\"tsh-faq\" name=\"faq-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Welches Werkzeug ersetzt eine Stricknadel?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ein glatter Edelstahlspie\u00df oder ein gerader, lebensmittelechter Holzstab von 2\u20133 mm Durchmesser funktioniert zuverl\u00e4ssig. Scharfe Spitzen werden au\u00dferhalb der Handfl\u00e4che gef\u00fchrt.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Kann der Teig in einer Pastamaschine ausgerollt werden?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Die Maschine ist nicht n\u00f6tig. Die Form entsteht aus kleinen Str\u00e4ngen; ein flach ausgerolltes Band w\u00fcrde beim Umlegen eine dicke Doppelnaht bilden.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Passt eine andere Sauce zu den Makaruni?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ja. Langsam geschmortes Lamm, Kaninchen oder eine kr\u00e4ftige Pilzsauce haften ebenfalls gut. Die Sauce sollte grob und reduziert bleiben.<\/p><\/div><\/details>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"naehrwerte-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\" aria-labelledby=\"naehrwerte-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta-title\">\n<div class=\"tsh-card-head tsh-tone-sage tsh-card-head--split\"><p class=\"tsh-kicker\">07 \u00b7 N\u00e4herungswert pro Hauptportion<\/p><h3 id=\"naehrwerte-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta-title\">N\u00e4hrwerte<\/h3><p class=\"tsh-head-copy\">Berechnet f\u00fcr sechs Portionen einschlie\u00dflich Rinderragout und optionalem gereiftem K\u00e4se.<\/p><\/div>\n<div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorien<\/dt><dd>\u2248 730 kcal<\/dd><\/div><div><dt>Kohlenhydrate<\/dt><dd>\u2248 66 g<\/dd><\/div><div><dt>Protein<\/dt><dd>\u2248 48 g<\/dd><\/div><div><dt>Fett<\/dt><dd>\u2248 29 g<\/dd><\/div><div><dt>Ballaststoffe<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Natrium<\/dt><dd>\u2248 650 mg<\/dd><\/div><\/dl>\n<p class=\"tsh-nutrition-note\"><strong>Portion:<\/strong> 1 Hauptportion, etwa 520 g. <strong>Wichtige Allergene:<\/strong> Gluten, Eier und bei K\u00e4sezugabe Milch. N\u00e4herungswerte auf Basis \u00fcblicher Referenzdaten; Marken, Zuschnitt, Fettverlust und Portionierung ver\u00e4ndern das Ergebnis.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Das Ziel<\/p><p class=\"tsh-close-quote\">Hohle, leicht unregelm\u00e4\u00dfige R\u00f6hren mit festem Biss und ein Ragout, das an jeder Oberfl\u00e4che haftet.<\/p><p class=\"tsh-close-copy\">Makaruni na iglu belohnen ruhige Handarbeit. Ein entspannter Teig, sparsame Mehlmenge und eine vor dem Vermischen reduzierte Sauce bewahren die Form und machen das Gericht klar statt schwer.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-de-hr-makaruni-na-iglu-long-dalmatian-needle-rolled-pasta\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Makaruni na iglu von Hand gerollt mit langsam geschmortem Rinderragout und hohler, bissfester Pasta\",\n  \"description\": \"Lange, von Hand um eine d\u00fcnne Nadel gerollte Pastar\u00f6hren werden mit einem konzentrierten Rinderragout verbunden. 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