{"id":70101,"date":"2025-12-04T16:48:37","date_gmt":"2025-12-04T16:48:37","guid":{"rendered":"https:\/\/travelshelper.com\/?p=70101"},"modified":"2026-02-28T13:32:40","modified_gmt":"2026-02-28T13:32:40","slug":"dalmatisk-makaroner","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/sv\/world-of-food\/croatia-national-food\/makaruni-dalmatian-pasta\/","title":{"rendered":"Makaroner (Makaruli) \u2013 L\u00e5ng dalmatisk pasta"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Makaruli is a type of pasta that hails from the culinary traditions of Mediterranean, especially the Dalmatian region of Croatia.\u00a0This ancient pasta form represents centuries of gastronomic heritage along Croatia’s sun-drenched Adriatic coastline, where simple ingredients transform into profound expressions of regional identity. The traditional art and skill of making \u017drnovski makaruni, macaroni from the village of \u017drnovo, has been passed on for generations and the recipe has been kept for more than 400 years.<\/p>

The pasta’s distinctive character lies in its construction\u2014characterized by its long, tubular shape, similar to macaroni but often with a thicker and sometimes slightly curved body. Each piece bears the mark of patient handwork, where dough transforms through practiced movements into hollow cylinders that cradle sauces with remarkable efficiency. In the past, they were made by wrapping the dough around a cracked umbrella wire in order to have a hole in the body for the sauce.<\/p>

The cultural significance of makaruni extends beyond mere sustenance. In the past, homemade macaroni graced the tables of former nobility of the Republic of Dubrovnik and Korcula’s commune. During feast days and celebrations, particularly the festivities of St. Blaise in Dubrovnik, these handcrafted pasta tubes become centerpieces of communal gatherings. The rather unusual name of this pasta dish derives from the times of the Dubrovnik Republic when it was traditionally prepared for the festivities of St. Blaise, the patron of Dubrovnik… The first ones arriving to lunch would have enough sauce for their pasta but the more people came the less sauce they had to make their pasta “dirty”, which is why it’s called “Dirty Macaroni”.<\/p>

The preparation method distinguishes makaruni from its Italian cousins. The main difference of this kind of pasta, as opposed to egg pasta is it’s stiff texture. People who try it for the first time tend to find it undercooked, as it’s rather chewy. But once you get used to it’s texture you’ll start to love it as it’s almost impossible to overcook.\u00a0This characteristic firmness serves a practical purpose\u2014Makaruni are traditionally accompanied by a rich beef ragout where it’s shallow structure is meant to infuse up the sauce giving the meal another dimension.<\/p>

Modern Croatian kitchens continue to honor this tradition, though the umbrella wire has given way to proper pasta skewers and metal needles. This dish is a traditional one and, in its honor, every august, the town \u017drnovo organizes Makarunada, a festival which promotes makaruni!\u00a0The festival celebrates not just the pasta itself but the communal spirit of its creation\u2014families gathering to roll hundreds of pieces by hand, transforming kitchen work into social ritual.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\"Makaruni
\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
\n\t \n\t \t\n\t \t \n\t \t \n\t \t \n\t \t \n\t \t \n\t \t \n\t \t <\/g>\n\t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div><\/figcaption><\/figure><\/div>

Makaruni (Makaruli) \u2013 Long Dalmatian Pasta Recipe<\/h2>Recipe by Travel S Helper<\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

300<\/p>kcal<\/span><\/div><\/div><\/div>

Makaruni, or makaruli, is a long, hand-rolled Dalmatian pasta typically paired with rich, slow-cooked meat sauces. This recipe combines a firm egg pasta dough with a classic coastal beef \u0161ugo built from beef chuck, red wine, tomato, and aromatic vegetables. The dough rests, the sauce simmers, and then the two meet at the end: freshly rolled pasta, boiled briefly, dressed in glossy, deeply flavored sauce.\n\nThe dish suits small gatherings when there is time for shaping pasta together at the table. Equipment needs are modest\u2014a mixing bowl, a pot, a wooden skewer or knitting needle\u2014yet the result feels festive. With clear steps, measured ingredients, and options for make-ahead work, this version brings a cornerstone of Dalmatian home cooking within reach of any careful kitchen.<\/p>

Ingredients<\/h3>
  • Makaruni (Makaruli) Dough<\/strong><\/li>
  • <\/span>

    2 \u00bd cups (300 g) all-purpose flour<\/strong>
    For structure and chew; 00 flour may be substituted for a slightly silkier texture.<\/p><\/span><\/div><\/li>

  • <\/span>

    3 large eggs (about 150 g without shells)<\/strong>
    Provide richness, color, and elasticity to the dough.<\/p><\/span><\/div><\/li>

  • <\/span>

    2\u20133 tablespoons lukewarm water, as needed<\/strong>
    Adjusts dough hydration; start with 2 tablespoons, add more by teaspoons.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 tablespoon extra-virgin olive oil<\/strong>
    Adds flavor and helps the dough roll smoothly.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 teaspoon fine sea salt<\/strong>
    Seasons the pasta itself, not just the cooking water.<\/p><\/span><\/div><\/li>

  • Dalmatian-Style Beef \u0160ugo<\/strong><\/li>
  • <\/span>

    2 tablespoons extra-virgin olive oil<\/strong>
    For saut\u00e9ing and base flavor.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 \u00bc pounds (550 g) beef chuck, trimmed and cut into \u00be-inch cubes<\/strong>
    Marbled meat that becomes tender and flavorful with long simmering.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 large yellow onion, finely chopped (about 1 cup \/ 150 g)<\/strong>
    Forms the sweet, savory backbone of the sauce.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 medium carrot, finely diced (about \u00bd cup \/ 70 g)<\/strong>
    Adds gentle sweetness and body.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 small celery stalk, finely diced (about \u00bc cup \/ 30 g)<\/strong>
    Brings aromatic depth typical of Dalmatian stews.<\/p><\/span><\/div><\/li>

  • <\/span>

    3 cloves garlic, minced<\/strong>
    For warmth and savory aroma.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 tablespoons tomato paste<\/strong>
    Concentrated tomato note and color.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 cup (240 ml) dry red wine<\/strong>
    Traditional coastal choice; use a sturdy, not overly oaky wine.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 \u00bd cups (360 ml) tomato passata or smooth tomato pur\u00e9e<\/strong>
    Forms the main body of the sauce.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 cup (240 ml) beef or light veal stock, low-sodium<\/strong>
    Extends simmering time while adding flavor.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 bay leaves<\/strong>
    Signature herb for Dalmatian meat sauces.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 small sprig fresh rosemary or \u00bd teaspoon dried rosemary<\/strong>
    Adds piney herbal note that pairs well with beef.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 teaspoon fine sea salt, plus more to taste<\/strong>
    To season the sauce gradually.<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bd teaspoon freshly ground black pepper, plus more to taste<\/strong><\/p><\/span><\/div><\/li>

  • To Finish and Serve<\/strong><\/li>
  • <\/span>

    Salt for pasta water<\/strong>
    About 2 tablespoons kosher salt for a large pot.<\/p><\/span><\/div><\/li>

  • <\/span>

    Freshly ground black pepper<\/strong>
    For seasoning at the table.<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bd cup (40\u201350 g) finely grated hard cheese<\/strong>
    Traditionally an aged cow\u2019s or sheep\u2019s cheese; Parmigiano Reggiano or Pecorino Romano work well.<\/p><\/span><\/div><\/li>

  • <\/span>

    Extra-virgin olive oil, for drizzling (optional)<\/strong><\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>
    • Make the Dough<\/strong><\/li>

    • Combine dry ingredients.<\/strong>
      Place flour and salt in a large mixing bowl and whisk to blend. (2 minutes)<\/p><\/li>

    • Add eggs and oil.<\/strong>
      Make a well in the center, add eggs and olive oil, and gently break the yolks with a fork while gradually drawing in flour. (3\u20134 minutes)<\/p><\/li>

    • Adjust hydration.<\/strong>
      When the mixture becomes shaggy and dry spots remain, sprinkle in 2 tablespoons lukewarm water and work it in with hands. Add extra teaspoons of water only if the dough will not come together. (3\u20134 minutes)<\/p><\/li>

    • Knead the dough.<\/strong>
      Turn the dough onto a lightly floured surface and knead until smooth, firm, and elastic; it should feel tight but pliable. (8\u201310 minutes)<\/p><\/li>

    • Rest the dough.<\/strong>
      Shape into a ball, wrap tightly in plastic wrap or cover with an upturned bowl, and let rest at room temperature. (30 minutes, inactive)<\/p><\/li>

    • Start the Beef \u0160ugo<\/strong><\/li>

    • Brown the beef.<\/strong>
      Heat olive oil in a wide, heavy pot over medium-high heat, then add beef in a single layer and brown on all sides without crowding; work in batches if needed. (8\u201310 minutes)<\/p><\/li>

    • Soften the vegetables.<\/strong>
      Transfer browned beef to a plate, reduce heat to medium, and add onion, carrot, and celery to the same pot; cook until softened and lightly golden, stirring often. (8\u201310 minutes)<\/p><\/li>

    • Add garlic and tomato paste.<\/strong>
      Stir in garlic and cook until fragrant, then add tomato paste and cook, stirring, until the paste darkens slightly in color. (2\u20133 minutes)<\/p><\/li>

    • Deglaze with wine.<\/strong>
      Return beef and any juices to the pot, pour in red wine, and scrape the bottom to release browned bits; simmer until the wine reduces by about half. (5\u20137 minutes)<\/p><\/li>

    • Add liquids and herbs.<\/strong>
      Stir in tomato passata, stock, bay leaves, rosemary, salt, and pepper, then bring the mixture just to a gentle boil. (3\u20135 minutes)<\/p><\/li>

    • Simmer the sauce.<\/strong>
      Reduce heat to low, cover partially, and let the sauce simmer very gently, stirring occasionally, until the beef is tender and the sauce thickens. (60\u201370 minutes)<\/p><\/li>

    • Adjust seasoning.<\/strong>
      Taste the sauce, remove bay leaves and rosemary stalk, and adjust salt and pepper to preference. (2\u20133 minutes)<\/p><\/li>

    • Shape the Makaruni<\/strong><\/li>

    • Divide the rested dough.<\/strong>
      Unwrap the dough and cut it into 4 equal pieces; keep pieces covered with a towel so they do not dry. (2 minutes)<\/p><\/li>

    • Roll dough into ropes.<\/strong>
      Working with one piece at a time, roll it on a clean surface into a rope about \u00bd inch (1.25 cm) thick, then cut into small nuggets about \u00be inch (2 cm) long. (5\u20137 minutes)<\/p><\/li>

    • Shape on a skewer or needle.<\/strong>
      Take one dough nugget, press it gently onto the tip of a wooden skewer or metal knitting needle, and roll it back and forth with the flats of the hands until it lengthens into a tube about 3\u20134 inches (7\u201310 cm) long. (10\u201315 minutes total for the batch)<\/p><\/li>

    • Slide off and repeat.<\/strong>
      Slide the formed makaruni off the skewer with a slight twist, arrange on a lightly floured tray without overlapping, and repeat with remaining dough pieces. (10\u201315 minutes)<\/p><\/li>

    • Cook Pasta and Serve<\/strong><\/li>

    • Boil the pasta water.<\/strong>
      Bring a large pot of water to a rolling boil and season generously with salt. (10 minutes, overlapping with step 11 if desired)<\/p><\/li>

    • Cook the makaruni.<\/strong>
      Drop makaruni into boiling water, stir gently to prevent sticking, and cook until they float and feel firm yet tender when bitten. (4\u20136 minutes)<\/p><\/li>

    • Warm the sauce.<\/strong>
      While the pasta cooks, rewarm the beef \u0161ugo over medium-low heat if needed, thinning with a splash of pasta water if too thick. (3\u20135 minutes)<\/p><\/li>

    • Combine pasta and sauce.<\/strong>
      Drain makaruni, reserving a small cup of cooking water, add pasta directly to the pot of sauce, and toss over low heat until coated; add spoonfuls of pasta water if the mixture seems tight. (2\u20133 minutes)<\/p><\/li>

    • Plate and garnish.<\/strong>
      Serve makaruni in warm bowls, top with extra spoonfuls of beef and sauce, and finish with grated cheese, black pepper, and a light drizzle of olive oil if using. (3\u20134 minutes)<\/p><\/li><\/ul><\/div>

      Tips, Troubleshooting & Variations<\/h3>
      • Serving Suggestions & Pairings - \nServe in wide, shallow bowls to showcase the length of the pasta and hold the sauce.\nOffer extra sauce in a small jug so guests can add more at the table.\nPair with a crisp green salad dressed simply with lemon and olive oil, or with blanched green beans dressed with garlic and parsley.\nWine pairing often leans toward Dalmatian reds such as Plavac Mali or a medium-bodied red with good acidity; for white wine, a structured coastal white like Po\u0161ip works well.\nFor a family-style meal, bring the pot to the table on a trivet and allow everyone to serve themselves.<\/li>
      • Storage & Reheating - \nCooked makaruni with sauce: Cool completely, then store in an airtight container in the refrigerator for up to 3 days.\nSauce alone: Keeps in the refrigerator for up to 4 days and freezes well for up to 3 months.\nUncooked shaped makaruni: Dust lightly with flour, freeze in a single layer on a tray until firm, then store in freezer bags for up to 1 month; cook from frozen, adding 1\u20132 minutes to cooking time.\nReheating: Warm pasta and sauce gently together in a pan over low heat with a splash of water or stock, stirring until hot and saucy; avoid high heat, which can overcook the pasta.<\/li>
      • Variations & Substitutions (4 Options) - \nVegetarian mushroom \u0161ugo:\nReplace beef with 1 pound (450 g) mixed mushrooms (cremini, shiitake, oyster), sliced and browned deeply before adding vegetables. Use vegetable stock instead of beef stock and finish with a teaspoon of soy sauce for extra depth.\n\nGluten-free makaruni:\nPrepare the dough with a gluten-free pasta blend and an extra egg yolk; roll slightly shorter makaruni to reduce breakage. Boil gently and test frequently, as gluten-free dough often softens more quickly.\n\nFaster weekday version:\nUse high-quality dried long pasta (such as bucatini or strozzapreti-style shapes) and simmer the beef \u0161ugo in a pressure cooker for about 35 minutes instead of open-pot simmering. The dish loses the hand-rolled character yet preserves core flavors.\n\nRegional twist with lamb:\nSwap beef for lamb shoulder, keep the same base vegetables and wine, and add a pinch of ground cinnamon with the tomato paste. This yields a slightly more aromatic sauce that still pairs beautifully with makaruni.<\/li>
      • Chef\u2019s Tips (3 Key Points) - \nFirm dough is correct. The makaruni dough should feel on the firm side; a softer dough may seem easier to knead yet tends to collapse during shaping and cooking.\nControl the simmer. Keep the sauce at a lazy, quiet simmer; a hard boil can toughen the beef and reduce the liquid too quickly.\nShape in small batches. Work with modest pieces of dough and keep the rest covered; this protects against drying, which leads to surface cracks in the pasta.<\/li>
      • Equipment Needed:\nLarge mixing bowl.\nFork and kitchen scale (or measuring cups and spoons).\nPlastic wrap or clean kitchen towel.\nLarge cutting board or clean work surface.\nWooden skewer or metal knitting needle for shaping makaruni.\nLarge heavy pot or Dutch oven for the sauce.\nWooden spoon or heatproof spatula.\nLarge stockpot for boiling pasta.\nColander or spider strainer.\nLadle and serving spoons.\nFine grater for cheese.\nKitchen knife and cutting board for vegetables.<\/li><\/ul><\/div>