Spaghetti alla chitarra, also known as maccheroni alla chitarra, is a fresh pasta format with a square cross-section, typical of Abruzzese cuisine. Its preparation at home is very simple.
Origins and Traditions
The name "spaghetti alla chitarra" comes from the tool used to make them: the chitarra itself, also called maccarunàre. This tool's structure gives it its name.
In Abruzzo, its place of origin, spaghetti alla chitarra are called Tonnarelli, while in the Molise region they are known as Cirioli. As early as the 16th century, pasta called "Maccheroni a lu Rentrocele" was made in Abruzzo using durum wheat flour. Pressing the dough produced a type of "tagliatelline" 5 mm wide, called "Maccheroni a lu Rentrocele." The name Rentrocele seems to come from the rotating movement the tool made to cut the dough. Around the second half of the 18th century, a tool called "Maccharunare" was invented, consisting of a rectangular wooden frame with copper or brass wires spaced 3 mm apart. This new tool replaced the Ruzzolo, which was used to make macaroni a lu Rentrocele.
Making Spaghetti alla Chitarra at Home
Making spaghetti alla chitarra at home is a rewarding culinary experience. Here's a step-by-step guide to creating this delicious pasta:
Ingredients
- Durum wheat flour
- Eggs
- Pinch of salt
Instructions
- Prepare the Dough: Sift the flour into a large bowl, forming a well in the center. Crack the eggs into the well and add a pinch of salt. Beat the eggs with a fork, gradually incorporating the flour. Continue kneading by hand until you obtain a smooth, homogeneous dough.
- Rest the Dough: Form the dough into a ball, wrap it in plastic wrap, and let it rest for at least 1 hour.
- Roll the Dough: Divide the dough in half and roll it out with a rolling pin on a lightly floured surface, creating a sheet about 5mm thick and about 2 mm ultimately. You can also use a pasta machine to thin the dough, setting it to about 2mm thick. The pasta sheet should be large enough to cover the surface of the "chitarra."
- Cut the Spaghetti: Place the sheet of pasta on the chitarra. Using a rolling pin, firmly roll over the entire length of the sheet, pressing down so that the spaghetti strands detach. Gently run the rolling pin back and forth until the pasta is well cut.
- Collect and Dry: Gather the spaghetti strands and spread them out loosely on a floured surface to dry for 20-30 minutes. If desired, you can roll them into small nests.
Cooking and Serving
Cooking spaghetti alla chitarra requires a bit of attention to ensure the perfect al dente texture.
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- Cook the Pasta: Cook the pasta in plenty of salted water for a few minutes until al dente.
- Drain and Toss: Drain the pasta and transfer it to a pan with your chosen sauce. Add a little pasta water to help emulsify the sauce and pasta.
Sauces and Condiments
Spaghetti alla chitarra’s rough and porous texture makes it ideal for robust and flavorful sauces.
Traditional Abruzzese Sauce: Pallottine
Traditionally, spaghetti alla chitarra is served with pallottine, small meatballs made from minced lamb, veal, or pork. These delicious meatballs are fried in boiling seed oil and then cooked in tomato sauce. This is a typical Abruzzese main course, traditionally prepared for celebratory events or weekend family lunches.
Other Sauce Suggestions
- Meat Ragu: Rich and hearty meat ragùs are a classic pairing.
- Vegetarian Options:
- Basil pesto
- Vegetable-based sauces
- Zucchini pesto: Blend zucchini pieces with pine nuts, salt, pepper, basil, mint, grated Grana Padano Riserva, and extra virgin olive oil until you get a smooth and homogeneous cream. Cook the pasta in abundant salted water for a few minutes, then drain and season with the zucchini pesto and Grana Padano Riserva. Serve immediately.
- Seafood: Shrimp, cherry tomatoes, and Taggiasca olives offer a delightful seafood variation.
Storage
Spaghetti alla chitarra can be stored in the refrigerator, wrapped in a lightly floured cloth, for a maximum of 2 days.
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