The original recipe of the Fieno Canepinese, locally known as Canepina macaroni pasta, has been handed down from generation to generation since the Middle Ages in this small historic town in the heart of Tuscia. The choice to call it macaroni could originate from the Greek “makaira”, a particular type of knife, wide and slightly curved, used in the past to cut the pasta in its characteristic threadlike appearance. Felice Cunsolo, a wandering journalist, in his book “I maccaroni d’Italia” of 1979 refers for the first time to maccaroni, nicknaming them hay to underline how the shape of this pasta is characterised by being very thin, recalling in its shape a wheat thread. The Fieno Canepinese requires complex preparation and a technique that has remained practically unchanged over the years, ensuring that the original characteristics of the product passed down unchanged from a generation to another. The very thin pasta, similar to “angel hair”, is obtained with egg and generally 0 or 00 flour. The cut made with a knife-point ensures that the pasta has an extremely thin shape and a quick cooking time. Another prerogative of the preparation of this dish is the habit of removing it from the pot as soon as it is cooked and placing it on a clean kitchen towel, to remove the excess water, preventing the pasta from sticking and allowing it to mix better with the sauce. Traditionally, it is dressed with a minced meat sauce or chicken giblets, but it is also excellent in the variant with porcini mushrooms from the Monti Cimini.
The Fieno canepinese has a homogeneous golden yellow colour and holds well after cooking. Its strong aroma is characterised by the notes of cereals, flour and eggs combined with a light hint of roasting. The taste is harmoniously sweet and salty. Good consistency and elasticity.