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Maccheroni alla chitarra

17/11/2023

Maccheroni alla chitarra is a traditional dish from the Abruzzo region, characterized by the use of a particular wooden tool called a chitarra to cut the pasta. Here is the recipe:

Ingredients

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

For the sauce:

  • 500 g of peeled tomatoes (preferably ripe and juicy)
  • 2 cloves of garlic
  • A bunch of fresh basil
  • Salt and pepper to taste
  • Extra virgin olive oil
  • Grated pecorino cheese (to serve)

Preparation

  1. To prepare the pasta, place the flour in a mound on a work surface, break the eggs into the center, and add a pinch of salt. Start incorporating the flour with the eggs by mixing with a fork and then knead with your hands until a smooth and elastic dough forms. If the dough is too dry, you can add a little water; if it’s too wet, add flour. Let the dough rest covered for about 30 minutes.

  2. Roll out the dough with a rolling pin until it is about 2-3 millimeters thick. Cut the dough into squares large enough to fit the width of the chitarra.

  3. Place a sheet of dough on the chitarra and, using the rolling pin, apply gentle pressure to make the pasta fall through the wires of the chitarra, thus forming the maccheroni.

  4. Lift the maccheroni and arrange them on a floured cloth, making sure they do not stick together.

  5. For the sauce, in a sufficiently large pan, sauté the garlic in extra virgin olive oil until golden, then remove it.

  6. Add the peeled tomatoes to the garlic, slightly crush them with a wooden spoon, and cook over medium heat for about 15-20 minutes. Salt and pepper to taste and add basil towards the end of cooking.

  7. Cook the maccheroni alla chitarra in plenty of salted water for about 6-8 minutes, until they are al dente.

  8. Drain the pasta and pour it into the pan with the tomato sauce, tossing everything together for a minute so the flavors combine well.

  9. Serve the maccheroni alla chitarra hot, sprinkled with plenty of grated pecorino cheese to taste.

Curiosity

The name “alla chitarra” comes from the tool used to cut the pasta, whose shape resembles the musical instrument, with metal strings stretched over a frame that, when pressed by the pasta, produce a sound similar to that of a guitar.