Macaroni and cheese from the Middle Ages

These "Roman-style macaroni" are described in the Libro de Arte Coquinaria ("The Art of Cooking") from the mid-15th century by Maestro Martino de Como (who gained the title "Prince of Cooks"). The resulting pasta is big for modern standards, but Maestro Martino says that the dough should be rolled out a little thicker than you would do for lasagne and that the macaroni should have the size of your little finger. They are served with lots of butter, cheese and "sweet spices", which could mean black pepper, nutmeg, cinnamon and/or ginger.
You need: wheat flour, salt, butter, grated cheese, black pepper, nutmeg, cinnamon (optional)
You can find more recipes in my cookbooks "GARUM: Recipes from the Past“ (available in English, German, French and Italian) , "From Eden to Jerusalem: Recipes from the Time of the Bible“ (English, German and Italian), or "VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian).
Music: Suonatore di Liuto by Kevin MacLeod (incompetech.com)
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