1 lb. uncut, long macaroni or other macaroni
1 c. grated Romano or Parmesan cheese
Water
2 tbsp. salt
3/4 c. olive oil

Bring large pot of water to rapid boil. Add salt, makarule and 1 tablespoon oil. Stir periodically and test noodles until "al dente", firm but not hard; drain.

In a saucepan, heat olive oil until hot. On a large platter, arrange a layer of makarule, sprinkle with cheese and slowly pour hot oil (it should sizzle and melt the cheese) over the layer. Repeat, layering until all makarule are used.

In Pastrovice, the makarule are made fresh by hand rolling the dough and setting them to dry between layers of white cloth. There they constitute the third course of the meal, between soup and meat. Here they often are served with lamb roast as part of a special dinner.