In breve
The dish in short
- Egg pasta of soft wheat flour and eggs, one egg to every 100 g of flour, kneaded until smooth and elastic.
- The sheet is rolled as thick as the strings are apart, 2 mm–3 mm, so that each strand comes out square.
- Cut by laying the sheet on the steel strings of the chitarra and pressing it through with a rolling pin, along its length.
- Here with a ragù of beef, lamb and lean pork, browned in olive oil, splashed with red wine and simmered in passata for about an hour.
- Finished with grated young pecorino, or Parmigiano, and chopped chilli.
Il video, San Martino sulla Marrucina, Abruzzo
Maccheroni alla chitarra
The video: Abruzzo's square egg pasta cut on the chitarra, with a ragù of three meats
Abruzzo's egg pasta of flour and eggs, rolled into a sheet not too thin and pressed through the steel strings of the chitarra into square strands, served with a ragù of beef, lamb and pork in passata; a traditional agri-food product of the region. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 1 h 24 min
- Cooking
- 1 h 18 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 17 steps, as in the recipe.
Altri video
