Making fresh pasta at home is easier than you think and spaghetti alla chitarra is one of the easiest shapes to make.
The spaghetti alla chitarra is one of the most recognizable dishes of Abruzzo, an Italian region east of Rome, renowned for its diverse and exquisite gastronomy. With the magnificent Apennine Mountains, a beautiful coastline over the Adriatic and some of the most beautiful medieval towns in the country, it is not surprise that Abruzzo has become a magnet for international tourism. Also known as maccheroni alla chitarra, this egg pasta owes its name to the tool that is used to cut it, the so-called chitarra (which literally means “guitar” in Italian). This unique artifact resembles a harp. It consists of rectangular wooden frame, strung with metal wires that slices the pasta into strands. The dough is placed over the wires and cut into square spaghetti by rolling it back and forth with a rolling pin. The spaghetti alla chitarra is typically served with an Abruzzese-style ragu, a hearty sauce with a wholesome texture, for which milled tomatoes are slowly simmered with pork, beef and lamb so they soak up all the exquisite meaty flavor.
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Photo By @iamafoodblog
