Spaghetti alla chitarra with nettles
A first course that comes from the tradition of Abruzzo cuisine: spaghetti alla chitarra, also called maccheroni, with nettles.
Servings: 4 persone
Equipment
Ingredients
- 400 gr Durum wheat semolina flour
- 4 nr Eggs
- 300 gr Nettles
- 300 gr Tomato pulp
- 50 gr Pancetta bacon
- 1/2 nr Onion
- 2 tablespoons Olive Oil
- 1 nr Chili Pepper
- qb Salt
Instructions
- Pour the semolina onto the work surface, creating a well.
- In the center, crack the eggs, knead until a elastic dough forms, and let the dough rest covered with a cloth for about 15 minutes.
- Roll out the dough with a rolling pin to about two millimeters thickness.
- Cut into rectangles and place on the spaghetti alla chitarra tool to create the characteristic Abruzzese macaroni.
- Clean the nettles, wash them and coarsely chop.
- Meanwhile, in a saucepan, lightly brown the sliced onion with the bacon cut into strips in the oil.
- Add the tomato pulp and crushed chili (optional). Add a pinch of salt and cook for about 10 minutes.
- Then add the nettles and a little water. Cook for another 5 minutes.
- Cook the pasta in boiling salted water. Drain and add to the sauce to flavor for about a minute. Serve hot.
