Spaghetti alla Chitarra al Ragù Abruzzese
Square-cut egg pasta pressed through steel guitar wires, tossed in a slow-simmered three-meat ragù. Known in Abruzzese dialect as maccheroni alla chitarra.
- Prep
- 60 min
- Cook
- 100 min
- Total
- 160 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Chitarra pasta frame
- •Rolling pin
- •Heavy-bottomed saucepan
- •Large pasta pot
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 28 g
- carbs
- 68 g
- fibre
- 5 g
- protein
- 38 g
- calories
- 680 kcal
Instructions
- 1
Mound both flours on a wooden board, make a deep well, and crack in the eggs.
- 2
Whisk eggs with a fork, gradually drawing in flour until a shaggy dough forms.
- 3
Knead vigorously for ten minutes until firm, smooth, and elastic, then rest under an upturned bowl for thirty minutes.
- 4
Heat olive oil in a heavy saucepan over medium heat and sauté onion, carrot, and celery until soft and translucent.
- 5
Add the cubed lamb, pork, and beef, searing until lightly browned on all sides and fragrant.
- 6
Pour in the white wine, scraping up the browned bits, and simmer until the alcohol aroma evaporates.
- 7
Stir in tomato passata, season with salt and pepper, cover, and simmer gently over low heat for ninety minutes.
- 8
Roll pasta dough into sheets roughly four millimetres thick, matching the dimensions of the chitarra box.
- 9
Lay a pasta sheet over the chitarra wires and press firmly with a rolling pin until square strands drop below.
- 10
Boil the fresh pasta in well-salted water for two to three minutes until tender with a pleasant bite.
- 11
Drain the pasta, transfer to the ragù pan, and toss thoroughly with half the grated pecorino.
- 12
Serve immediately in warm bowls topped with chunks of meat ragù and the remaining pecorino.
Chef's tips
Keep the pasta dough firm and dry so the square strands drop cleanly through the wires without sticking. The square cross-section creates four distinct angled edges that catch far more thick meat ragù than ordinary round spaghetti.
Ingredient substitutions
- Pecorino Abruzzese → Pecorino Romano, though it is slightly saltier and more pungent
- Chitarra pasta frame → a sharp chef's knife to cut square-edged 3mm strands by hand
Storage
Store leftover cooked pasta and ragù in an airtight container in the fridge for up to two days.
Reheating
Warm gently in a covered pan over low heat with a splash of water until steaming hot.
Common mistakes to avoid
- •Making the pasta dough too wet, which causes strands to gum together on the wire frame.
- •Rolling the pasta sheet too thin, which destroys the signature thick, chewy square shape.
- •Rushing the ragù instead of allowing the three meats to tenderise slowly into the sauce.
Serving suggestions
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