Spaghetti alla Chitarra
Spaghetti alla Chitarra are the quintessential Abruzzo pasta: a sheet of eggs and flour pressed on the "chitarra" (a frame with steel wires) to create spaghetti with a distinctive square cross-section. They are dressed with small meatballs in sauce or lamb ragù.
The Abruzzo chitarra is a unique tool found nowhere else in the world.
Preparation
- 1
Mix the flours with the eggs. Knead for 15 minutes and let rest for 30 minutes.
- 2
Prepare the meatballs: combine meat, egg, pecorino, and salt. Form small balls.
- 3
Sauté the garlic in oil, add the tomatoes, and cook the sauce for 20 minutes.
- 4
Brown the meatballs and add them to the sauce. Simmer for 30 minutes.
- 5
Roll out the pasta sheet to 3mm thickness and press it on the chitarra.
- 6
Cook the spaghetti in salted water for 4-5 minutes.
- 7
Dress with sauce and meatballs.
Chef's Tips
The square cross-section of Spaghetti alla Chitarra holds the sauce beautifully. If you don't have a chitarra, you can cut the pasta by hand. The meatballs should be small, about the size of hazelnuts.