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Typical of the Molise and Abruzzo cuisine (maccheroni alla chitarra), spaghetti alla chitarra, in Molise are also called “creoli”. They are made by passing freshly made pasta dough over the chitarra. A variation of this recipe is spaghetti alla chitarra with nettles.
Spaghetti alla chitarra or Molisan creoli
Typical of Molise and Abruzzo cuisine, spaghetti alla chitarra are also called "creoli" in Molise. They are made by pressing fresh pasta dough through a special tool called a chitarra, which cuts the dough into square-shaped strands.
Ingredients
Equipment
Method
- Place the flour on the work surface, make a well in the center, crack the eggs into it, add a teaspoon of oil and a pinch of salt.
- Knead the dough vigorously and for a long time until it becomes smooth and elastic, then let it rest covered with a cloth for 15 minutes.
- On a floured surface, roll out the dough with a rolling pin to a thickness of 2 millimeters, cut into rectangular pieces, place them on the wires of the special guitar, and pass the rolling pin over it several times to cut the pasta.
- Pinch the strings with your fingers just like a guitar to detach the pasta, and obtain spaghetti-like macaroni with a square section, which you arrange to dry on the floured surface or on a cloth.
- Prepare the sauce by sautéing garlic, onion and pancetta with oil in a saucepan; add wine and let it evaporate, then add olives, peeled tomatoes, parsley or basil, a little water, salt, and cook with the lid on for 1 hour over low heat.
- Bring a large pot of water to a boil, salt it, cook the macaroni until al dente, drain and season with the prepared sauce, sprinkle with grated pecorino or Parmesan to taste, and serve.
Notes
- Replace 100 grams of durum wheat with 100 grams of 00 flour to make the pasta softer.
- If you have a machine for rolling the dough, use the attachment to cut the pasta into spaghetti instead of the traditional guitar.
- Season the macaroni with any sauce like the classic lamb ragù, mixed meatballs, truffle and saffron.
