Il Cucinologo
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Maccheroni alla Chitarra

17/11/2023

Maccheroni alla chitarra are a typical dish of Abruzzese tradition, characterized by the use of a particular wooden tool called a chitarra for cutting the pasta. Here is the recipe:

Ingredients

  • 400 g durum wheat semolina flour
  • 4 eggs
  • Salt to taste

For the sauce:

  • 500 g peeled tomatoes (preferably ripe and juicy)
  • 2 garlic cloves
  • 1 bunch of fresh basil
  • Salt and pepper to taste
  • Extra virgin olive oil
  • Grated pecorino (for serving)

Preparation

  1. To prepare the pasta, mound the flour on a work surface, break the eggs into the center and add a pinch of salt. Begin incorporating the flour with the eggs, mixing with a fork, then knead by hand until you obtain a smooth and elastic dough. If the dough is too dry, add a little water; if too wet, add flour. Let the dough rest covered for about 30 minutes.

  2. Roll out the dough with a rolling pin until you have a sheet about 2-3 millimeters thick. Cut the sheet into squares large enough to fit the width of the chitarra.

  3. Place a sheet of pasta on the chitarra and, using the rolling pin, apply light pressure so the pasta passes through the wires of the chitarra, forming the maccheroni.

  4. Lift the maccheroni and arrange them on a floured cloth, taking care not to let them stick together.

  5. For the sauce, in a sufficiently wide pan, sauté the garlic in extra virgin olive oil until golden, then remove it.

  6. Add the peeled tomatoes to the garlic sauté, crush them lightly with a wooden spoon and cook over medium heat for about 15-20 minutes. Season with salt and pepper to taste and add the basil toward the end of cooking.

  7. Cook the maccheroni alla chitarra in plenty of salted water for about 6-8 minutes, until al dente.

  8. Drain the pasta and add it to the pan with the tomato sauce, tossing everything for a minute so the flavors combine well.

  9. Serve the maccheroni alla chitarra hot, sprinkled with plenty of grated pecorino to taste.

Trivia

The name “alla chitarra” comes precisely from the tool used to cut the pasta, whose shape resembles the musical instrument, with the metal strings stretched on a frame that, when pressed by the pasta, produce a sound similar to that of a guitar.