Maccheroni alla Chitarra

02 September 2010 Published in Abruzzo Recipes
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This recipe comes from the Province of Teramo in Abruzzo and the "chitarra" (guitar string-shaped pasta), is made with an 'instrument' that is easy to find in any market in Abruzzo.

ingredients

700 gr. flour, 6 eggs (1 egg per person), 200 gr. lamb, 200 gr. lean pork, 3 large cartons peeled tomatoes (or 2 one-liter bottles), 50 gr. butter, 1 cup oil, 1 small onion, 1 carrot, salt, plenty of Parmesan cheese.

making it

Pour the flour onto the baking board.

Knead the pasta dough, adding the eggs (yolks and whites), for 35-40 minutes.

Roll out the dough into a sheet which isn't too thin. Cut the sheet into 60cmx20cm rectangles.

Lay each rectangle length-wise over the "chitarra" pasta and push down on each one with the rolling pin to make the macaroni.

Prepare separately a meat sauce made with tomatoes, meat, butter, oil, a whole onion, and carrot. (cooking time: at least an hour).

Bring water to a boil in a large pot. Add salt to the water.

Add macaroni and boil until they float to the top of the pot (It will take a few minutes). Interrupt the cooking of the pasta with cold water.

Add sauce to the pasta immediately and add Parmesan cheese if you like. Serve hot.

Before serving, you can add a few drops of oil in which a little finely chopped hot pepper has been sautéed.

Read about Maccheroni pasta of Campofilone

Additional Info

  • Conversion Table: 1 lb (16oz) = 450 gr; 1/2 lb (8oz) = 225gr 1oz = 25gr; 1kg = 2lb 3oz; 500gr = 1lb 3oz; 250gr = 9oz; 100gr = 3.5oz; 1 teaspoon = 0.33 fl oz; 1 cup = 0.5 pints (8fl oz); 1 litre = 35 fl oz