Spaghetti alla chitarra represent an excellence of Abruzzo gastronomy, a dish that has its roots in a centuries-old tradition. An authentic culinary experience, capable of evoking the genuine flavors and intense aromas of the land of Abruzzo.
Origins and History: More Than Just Pasta
The name "chitarra" is not accidental. It derives from the instrument used to prepare this pasta: a rectangular wooden frame, equipped with taut steel wires, which resembles a guitar. The pasta, once pressed through this frame, takes on a square section and a rough consistency, ideal for holding the sauce.
The history of spaghetti alla chitarra is closely linked to the Abruzzo peasant culture. In the past, the preparation of fresh pasta was a family ritual, a moment of sharing and transmission of ancient knowledge. The "chitarra" was a precious tool, handed down from generation to generation, a symbol of an indissoluble bond with the land and its traditions.
The Chitarra: Anatomy of a Traditional Instrument
The chitarra is essentially composed of a wooden frame, usually beech or fir, and vertically tensioned steel wires. The dimensions can vary, but generally are around 50-60 cm in length and 30-40 cm in width. The wires are arranged at a distance of about 2-3 mm from each other, determining the thickness of the spaghetti.
Using the chitarra requires a certain skill and manual dexterity. The sheet of pasta, previously rolled out, is placed on the frame and pressed with a rolling pin. The steel wires cut the pasta, creating the spaghetti that falls on the surface below. The pasta obtained is rough and porous, perfect for absorbing the condiments.
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Basic Ingredients: Simplicity That Enhances Taste
The original recipe for spaghetti alla chitarra calls for few ingredients, but of the highest quality. Durum wheat flour, water and fresh eggs are the essential elements for a perfect dough. The proportion between the ingredients may vary depending on family tradition and the desired result.
Some use only re-milled durum wheat semolina, obtaining a more rustic and flavorful pasta. Others prefer to add a small percentage of soft wheat flour for greater elasticity. The important thing is to use fresh and local ingredients, to guarantee an authentic and genuine flavor.
The Flour: The Heart of the Dough
The choice of flour is essential for the success of spaghetti alla chitarra. Re-milled durum wheat semolina is the most suitable, as it gives the pasta a rough consistency and optimal cooking resistance. The semolina must be of high quality, with a high gluten content, to ensure an elastic and resistant dough.
The Eggs: Binding and Richness
Fresh eggs are another essential ingredient. They help to bind the ingredients, giving the dough greater elasticity and a richer flavor. It is advisable to use eggs from free-range hens, for a more intense and genuine flavor.
The Water: The Secret of Hydration
Water is the element that allows you to hydrate the flour and form the dough. The amount of water needed may vary depending on the type of flour and the humidity of the environment. It is important to add the water gradually, kneading carefully until you get a smooth and homogeneous dough.
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The Original Recipe: Step by Step
Here is the original recipe for spaghetti alla chitarra, to prepare an authentic and flavorful dish:
Ingredients (for 4 people):
- 400 g of re-milled durum wheat semolina
- 4 fresh eggs
- A pinch of salt
- Water q.b.
Preparation:
- Arrange the semolina in a fountain on a pastry board.
- Break the eggs in the center, add a pinch of salt and start kneading with your hands.
- Gradually add the water, continuing to knead until you get a smooth and homogeneous dough.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- Divide the dough into portions and roll out the dough with a rolling pin, until you get a thickness of about 2-3 mm.
- Place the dough on the chitarra and press with the rolling pin, until you get the spaghetti.
- Collect the spaghetti and arrange them on a floured tray.
- Cook the spaghetti in abundant salted water for about 5-7 minutes, or until they are al dente.
- Season the spaghetti with the desired sauce and serve hot.
The Perfect Condiment: Tradition and Creativity
Spaghetti alla chitarra lend themselves to being seasoned with a wide variety of sauces, from the most traditional to the most innovative. The most typical sauce is meat ragout, prepared with beef, pork or lamb, cooked over low heat for several hours. Other classic condiments are arrabbiata sauce, fresh tomato and basil sauce, and porcini mushroom sauce.
In addition to traditional condiments, you can experiment with new ingredients and flavors, creating original and surprising combinations. You can use seasonal vegetables, local cheeses, aromatic herbs and spices, to customize the dish and make it unique. For example, you can season spaghetti alla chitarra with a rocket and walnut pesto, with a shrimp and zucchini sauce, or with a pumpkin and Parmesan cream.
Meat Ragout: A Timeless Classic
Meat ragout is the quintessential condiment for spaghetti alla chitarra. Its preparation requires time and patience, but the result is a dish rich in flavor and tradition. The meat is cooked over low heat for several hours, together with vegetables, tomato and aromas, until a thick and fragrant sauce is obtained.
Arrabbiata Sauce: A Touch of Spicy
Arrabbiata sauce is a simple and quick condiment, but with an intense and spicy flavor. It is prepared with fresh tomato, garlic, chilli and parsley. It is perfect for those who love strong flavors and are not afraid to dare.
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Fresh Tomato and Basil Sauce: The Freshness of Summer
Fresh tomato and basil sauce is a light and fragrant condiment, ideal for summer days. It is prepared with fresh tomatoes, basil, garlic and extra virgin olive oil. It is a simple but tasty dish, which enhances the flavor of the ingredients.
Porcini Mushroom Sauce: A Gift from the Woods
Porcini mushroom sauce is a refined and fragrant condiment, perfect for special occasions. It is prepared with fresh or dried porcini mushrooms, garlic, parsley and extra virgin olive oil. It is a dish rich in flavor, which evokes the scents of the woods.
Tips and Secrets: For a Perfect Result
To get perfect spaghetti alla chitarra, it is important to follow some tips and secrets. First of all, it is essential to use high quality ingredients, possibly of local origin. The flour must be re-milled durum wheat semolina, the eggs fresh and the water pure.
Furthermore, it is important to knead carefully, until you get a smooth and homogeneous dough. The dough must rest for at least 30 minutes, to allow the gluten to relax and make the pasta more elastic. The dough must be rolled out thinly, but not too much, to prevent the spaghetti from breaking during cooking.
The cooking of the spaghetti must be al dente, to preserve the consistency and flavor of the pasta. It is important to cook the spaghetti in abundant salted water, and drain them as soon as they reach the desired cooking. Finally, it is essential to season the spaghetti with a quality sauce, prepared with fresh and seasonal ingredients.
Modern Variations: Innovation in Respect of Tradition
While remaining faithful to tradition, spaghetti alla chitarra lend themselves to being reinterpreted in a modern key, with the use of innovative ingredients and techniques. For example, it is possible to use alternative flours, such as spelt flour or kamut flour, to obtain a lighter and more digestible pasta.
Furthermore, it is possible to experiment with original and creative condiments, using ingredients from different gastronomic cultures. You can season spaghetti alla chitarra with a curry and vegetable sauce, with an avocado and lime pesto, or with a soy and sesame sauce.
Spaghetti alla Chitarra in the World: A Symbol of Italian Excellence
Spaghetti alla chitarra are a symbol of Italian gastronomic excellence, appreciated all over the world for their authentic flavor and their unique consistency. They represent an unforgettable culinary experience, capable of evoking the aromas and flavors of the Abruzzo region.
Their preparation requires passion and dedication, but the result is a dish that gratifies the palate and the soul.
Spaghetti alla Chitarra with Pallottine
This is a regional recipe, of which each family has its own version. This is my grandmother's recipe that she taught my mother who then passed it on to me. Probably there are better versions but for me this is the best, it reminds me of my childhood and the afternoons spent making the very small meatballs for the sauce and to bring a bit of Abruzzo to my home, in Florence, I prepare spaghetti alla chitarra with pallottine for my Florentine friends. I prepared up to 1500 small meatballs, we call them pallottine, and I made spaghetti alla chitarra by hand for a dinner!
Preparation: 45 min.
Mix the wheat flour well with the durum wheat flour on a work surface, forming the classic fountain. Make a hole in the center where you add the salt, egg yolks and olive oil. Mix all the ingredients with circular movements from the inside outwards and work the dough for about 10 minutes. Bring the vegetable broth to a boil, add the crispy rye bread, add salt and pepper and cook for about 10 minutes, thus making the puree. Cut the white cabbage into strips and stew it in olive oil, and season with salt and pepper. Roll out the pasta into thin sheets, place them one at a time on the guitar and press, sliding the rolling pin over it to obtain the spaghetti.