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a nuiso

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  • Source: BNN Recipe
  • Dificulty: 3/5
  • Preparation Time: 20mn
  • Rest Time: 30mn
  • Cooking Time: 10mn

This Macaroni is made form rice flour and potato starch. It's delicious by it's elasticity and softness at the same time.


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a pennea maccheroni kw


- 140g rice flour

- 80g potato starch

- 130ml liquid (1 egg white and water)

- 10ml oil

- 4g xanthan gum



  1. Add rice flour and potato flour into the chamber. Dissolve oil, egg white and water (at the room temperature) together into the liquid.
  2. Start the machine and then pour the liquid gently into the chamber. Stop the machine at the end of the 3-minute kneading cycle. At this moment, the dough is wet and in big pieces.
  3. Add xanthan gum and start the second kneading cycle. At the end of is, the dough should be in small pieces like big pieces of crumble
  4. Let the dough rest for about 30 minutes.
  5. Start the machine again and let it go for a complete cycle: kneading and extruding.



  • If the macaroni is curved and you want it to be straight, press PAUSE, add a tablespoon of water and continue to extrude.
  • If the macaroni is straight and you want it to be curved, press PAUSE, add a tablespoon of potato starch. Continue to extrude.

 Depending on to the texture of the macaroni, you can add more potato starch / water.



  1. Add some salt to the water. Add the macaroni when the water boils, wait until the water boils again and wait about 3 – 4 minutes, they should be cooked. 
  2. Drain the macaroni and put them into cold water, to stop the cooking, for a few minutes. Repeat with new fresh water if necessary. Drain them and they are ready to serve.