Spaghetti alla chitarra

Spaghetti alla chitarra is a type of fresh pasta typical of the Abruzzo region in Italy. The name derives from the tool used to produce these spaghetti, which is similar to a guitar because of the arrangement of metal strings on which the pasta dough is pressed to obtain the noodles with a square shape.

Ingredients

• 400 g of durum wheat semolina flour
• 4 eggs
• Salt to taste

Preparation

1. Pour the flour into a mound on a pastry board and break the eggs in the middle. Add a pinch of salt.
2. Start to incorporate the eggs with the flour using a fork, then move on to kneading with your hands until you obtain a smooth and homogeneous dough. If necessary, add a little water or flour until you reach the desired consistency, which must be quite firm.
3. Let the dough rest covered with a cloth for about 30 minutes.
4. Roll out the dough into a sheet approximately 2-3 mm thick with a rolling pin or a pasta machine.
5. Lay the sheet on the guitar and press it with the rolling pin to make the pasta fall through the wires, thus forming the spaghetti. If you don’t have a guitar, you can hand cut the pasta trying to get wide, evenly-thick strips.
6. Collect the formed spaghetti and lightly dust them with flour to prevent them from sticking together.
7. Cook the spaghetti in plenty of boiling salted water for 2-3 minutes or until al dente.
8. Drain the pasta and season it with the sauce you prefer.

Interesting Facts

Spaghetti alla chitarra pairs well with hearty sauces, such as lamb sauce or meat ragù. A classic Abruzzese combination is with pallottine (small meatballs) and tomato sauce. This pasta is known for its ability to hold sauces thanks to its rough surface.