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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.
Attrezzature
Ingredients
Pasta ingredients
- 300 gr semolina flour
- 100 gr 00 flour
- 4 nr eggs
Sauce ingredients
- 3/4 tbsp Extra Virgin Olive Oil
- 1 clove garlic
- 1 nr shallot small
- 150 gr pancetta diced
- 250 gr peeled tomatoes
- 100 gr olives black
- 1 tbsp parsley or basil
- qb pepper black
- qb salt
- pecorino or Parmesan
Instructions
- 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.
