Macaroni with Crab Sauce

Finely chop the peeled onion and fry in the butter until translucent. Add the crème fraîche and bring to the boil. Add the kitchen herbs to the sauce form, but do not let the sauce bubble up. Now add the shrimps and let them simmer for 5 minutes. Season the sauce with salt, juice of one lemon, pepper and sugar.

While the sauce is preparing, soften the macaroni in enough bubbling hot salted water to which a dash of olive oil has been added, for about 12 minutes. Drain, drain and place in a warmed bowl. Mix immediately with the sauce.

Franz Betzel:

In Etruscan tombs, pictures were found showing implements for making macaroni. The word macaroni (ital: maccheroni) comes from the Greek word machoirionon, which means long blades of grass.

You can make macaroni just as well at home from pasta dough, although it is a little bit tedious: the pasta dough you just rolled out is wrapped around a thin metal stick (e.g. a knitting needle) coated with oil, pulled off and then cut into finger-length pieces.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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