Spaghetti alla chitarra: the original recipe for fresh pasta from Abruzzo
He guitar spaghetti, or maccheroni alla chitarra, are a square-section egg pasta format, typical of Abruzzo cuisine. Widespread in many areas of central-southern Italy, they receive different names depending on the region of origin: tonnarelli in Lazio, troccoli in Puglia and Basilicata, maccheroni crioli in Molise…
It is a fresh paste that is prepared by kneading the semolina durum wheat with very fresh eggs and a pinch of salt. Once a smooth and homogeneous mixture is obtained, it is spread out in a thin layer, by hand or with a laminating machine, after a period of rest, and is placed on the guitar: the special string utensil used to package pasta.
At this point, all you have to do is shape the spaghetti by gently rolling a rolling pin over the dough, then transfer it to a cutting board dusted with a little flour. In short, nothing could be easier, provided of course you have the right tools. Once ready, thanks to them. rough texture my porousspaghetti lends itself to being flavored with full-bodied ragùs and sauces of all kinds, but first you must take care to let it air dry completely.
For best results, be sure to check that all rope of the guitar are “in tune”, that is, that they are perfectly straight and well taut, and that they have not come out of the guides: otherwise, we advise you to spend a few minutes fixing them, to obtain authentic macaroni.
History
This format of pasta owes its name to the particular kitchen utensil with which it is packaged, called, precisely, chitarra or, in Abruzzo dialect, macaroni: an object made up of a wooden box, surmounted by metal wires which, thanks to their particular shape, give the pasta its characteristic square appearance.
The first prototype, dating back to 1860 and ubiquitous in wedding trousseaus, it was called carratore for pasta (the carratura): term derived from the French verb street which means to square accurately. It was not until the beginning of the 20th century that the tool underwent slight modifications and, due to its similarity with the structure of the musical instrument of the same name, it assumed the name that we all know today.
Discover how to prepare spaghetti alla chitarra following the step-by-step procedure and tips. If you liked this recipe, also try the strangozzi.
How to prepare spaghetti alla chitarra
Step 1
Step 1
In a large bowl, make a fountain in the flour, break the eggs in the center 1 and add a pinch of salt.
In a large bowl, make a fountain in the flour, break the eggs in the center 1 and add a pinch of salt.
Step 2
Step 2
With the tips of a fork, beat the eggs. 2 and gradually add them to the flour.
With the tips of a fork, beat the eggs. 2 and gradually add them to the flour.
Step 3
Step 3
In the end you will have to obtain a thick dough 3.
In the end you will have to obtain a thick dough 3.
Stage 4
Stage 4
Transfer the compound to a countertop and begin to knead with your hands. 4.
Transfer the compound to a countertop and begin to knead with your hands. 4.
step 5
step 5
keep kneading the dough 5 for about 10 minutes.
keep kneading the dough 5 for about 10 minutes.
step 6
step 6
Once you have obtained a smooth and homogeneous dough, wrap it with a sheet of transparent film 6 and let rest for 1 hour.
Once you have obtained a smooth and homogeneous dough, wrap it with a sheet of transparent film 6 and let rest for 1 hour.
step 7
step 7
Once the time has elapsed, gradually pick up the pieces of dough and flatten them slightly with a rolling pin. 7.
Once the time has elapsed, gradually pick up the pieces of dough and flatten them slightly with a rolling pin. 7.
step 8
step 8
Pass each strip of dough several times through the sheeter 8until you get a sheet the length of the guitar and about 5 mm thick.
Pass each strip of dough several times through the sheeter 8until you get a sheet the length of the guitar and about 5 mm thick.
step 9
step 9
Arrange the dough on the guitar strings and gently pass the roller over the dough 9.
Arrange the dough on the guitar strings and gently pass the roller over the dough 9.
step 10
step 10
Roll the roller back and forth several times 10until the spaghetti form and fall into the lower compartment of the guitar, previously sprinkled with a little semolina: if at the end of the procedure there are any strings of pasta attached to the strings, gently pinch them with the tips of your fingers to make them fall .
Roll the roller back and forth several times 10until the spaghetti form and fall into the lower compartment of the guitar, previously sprinkled with a little semolina: if at the end of the procedure there are any strings of pasta attached to the strings, gently pinch them with the tips of your fingers to make them fall .
step 11
step 11
When they are ready, let the spaghetti alla chitarra dry on a floured cutting board. eleven; then boil them in lightly salted boiling water and enjoy with your favorite sauce
When they are ready, let the spaghetti alla chitarra dry on a floured cutting board. eleven; then boil them in lightly salted boiling water and enjoy with your favorite sauce
recommended seasonings
In Abruzzo, spaghetti alla chitarra are traditionally seasoned with hearty sauces prepared with minced lamb, beef or pork or enriched with “pallottine”: delicious meatballs, fried in boiling seed oil and cooked in tomato sauce.
Our suggestion, however, is that you do not limit your imagination and season the macaroni with the favorite seasoning: from the sailor, perhaps based on swordfish, prawns, cherry tomatoes and Taggiasca olives, to the vegetarian, with ricotta and spinach, or with a fragrant basil pesto, to the more refined, made with hare or wild boar.
storage
The spaghetti alla chitarra can be kept in the fridge, wrapped in a lightly floured cloth, to 2 days Maximum.
