Description Edit

The pasta rectangles are laid onto and Abruzzo "chittara", pressed down with a rolling pin, and the metal strings slice the Pasta. If you can't get your hands on a "chitarra", roll out the pasta into out until it’s 2 – 3mm [⅛ in] thick and cut this into equal strips.

  • 4 servings

Ingredients Edit

Directions Edit

  1. To make the pasta, empty the flour in a mound on the work surface and make a well in the middle.
  2. Break the eggs and a pinch of salt into the hole.
  3. Work the ingredients together until a soft, even dough forms; cover the dough with a cloth and leave it to rest in a dry place for 30 minutes.
  4. Roll out the dough until it’s 2 – 3 mm [⅛ in] thick, cut it into lots of "chitarra"-sized rectangles, and make the spaghetti as explained.
  5. Cook the spaghetti in salted water, dress with the wether sauce, the chilli pepper and the cheese.
  6. Spaghetti made with the "chitarra" can also be served with a beef or goats' meat and tomato sauce.
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