Maccheroni di Natale is long thin tubes of pasta, hollow inside, about 12 to 15 cm (5 to 6 inches) long. It is made in Genoa, capital of the Ligurian region of Italy.
At Christmas in Liguria, it is usually the first dish served, in capon broth with small balls of sausagemeat, and lots of grated Grana Padano cheese to garnish (some people prefer parmigiano reggiano.) The broth may also have cardoons, celery and tripe in it.
During the rest of the year, maccheroni di Natale is eaten filled with ricotta and spinach.
Maccheroni di Natale is now made commercially by only a few producers.
Cooking Tips
Boil in salted for around 10 minutes.