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How to make Spaghetti alla Chitarra? (with video and combinations)

How to make Spaghetti alla Chitarra? If you are from Abruzzo or if you have come or come on holiday in this beautiful region of Italy, you will certainly have tasted Pasta alla Chitarra, a traditional pasta from Abruzzo but now present throughout Italy.

It is fresh egg pasta made thanks to the use of a tool, the “chitarra” (guitar), a sort of mold to create the pasta.

In this article we will see how to create the pastry to use for the guitar and some tasty combinations to make with spaghetti alla chitarra.

What ingredients do you need to make spaghetti alla chitarra?

  • 500 grams of re-milled durum wheat semolina flour
  • 5 Eggs
  • half a teaspoon of salt

Which procedure do we recommend you follow?

To make the dough:

  1. Pour the flour on a work surface
  2. Add the salt
  3. Add the eggs
  4. Knead until all the flour is blended
  5. If the dough seems dry (perhaps because the eggs were small) add a spoonful of water or until it seems soft
  6. Flour the pastry board and knead the dough vigorously until it is smooth and elastic
  7. Let the dough rest for about twenty minutes

To create the spaghetti:

  1. Divide the dough into about ten equal parts
  2. Roll out each part until it is about 0.5 centimeters thick (so you will have obtained what in dialect are called “pettele”
  3. Let each side dry for about 30 minutes
  4. Place a layer of pasta (pettele) on the guitar and pass the rolling pin over the surface so that the spaghetti fall underneath
  5. Do this procedure for all the pettele.

In the photo and video, sent by Attilio Mauri from Palmoli, we see the traditional procedure with the use of the “chitarra” (guitar).

What are the tasty combinations you can make with this pasta?

Here are some dishes in which spaghetti alla chitarra marries perfectly with the sauce.

  • with octopus ragout
  • with lamb ragout
  • “alla teramana” with meatballs
  • ricotta and prawns
  • with zucchini and carrots
  • with PDO gorgonzola
  • with lamb in fricassee
  • with anchovies and Tropea onion

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