Pastamonium

Spaghetti alla CHITARRA

By Forks N' Roses

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.

The chitarra itself is a beautiful instrument with a rich tradition. It is the type of utensil that instantly becomes the centerpiece of any gathering and inevitably triggers endless conversations among cuisine lovers. History, tradition, design, everyone immediately falls in love with the chitarra. Until recently, it was difficult to find a chitarra outside of Abruzzo, but its popularity around the world is steadily growing.

Different variations of this pasta can be found throughout the south of Italy. It is known as Tonnarelli in Lazio, torchioli, troccoli o truoccoli in Basilicata and Puglia or Maccheroni Crioli in Molise.

A delicious dish, a unique instrument, a crafty process and an ancient tradition, the perfect ingredients for an unforgettable meal!

INGREDIENTS

3 1/4 cups (400 grams) of flour or semolina

4 eggs Pinch of salt

INSTRUCTIONS

Roll the pasta sheet to slightly less than the thickness of a spaghetti noodle (about 1/16 inch). Trim your sheet of pasta dough so that it fits over the strings of the chitarra. Allow the pasta sheet to dry for a few minutes before rolling—this will help keep the strands separated. Roll the rolling pin over the pasta sheet to push it through the steel strings. Spread noodles out on a baking sheet lined with parchment paper and set aside to dry.

Photo By @iamafoodblog

Photo By @iamafoodblog