Maccheroni alla chitarra

/5
Maccheroni alla chitarra
SHARE
it br es fr de
427
Calories per serving
  • Lactose Free
  • Vegetarian
  • Energy Kcal 427
  • Carbohydrates g 76.9
  •   of which sugars g 1.8
  • Protein g 17.7
  • Fats g 5.4
  •   of which saturated fat g 1.8
  • Fiber g 3.5
  • Cholesterol mg 186
  • Sodium mg 71
  • Difficulty: Average
  • Prep time: 35 min
  • Serving: 4
  • Note + 1 hour of resting time for the dough

PRESENTATION

Golden strands of Maccheroni alla chitarra bring traditional Abruzzo flair to home kitchens, delivering a unique visual style with their square sides and beautiful, rustic look—really nice on any table. Families looking for something genuine appreciate how this traditional Italian pasta offers the real taste of Abruzzo pasta right at home. Soft yet firm, this pasta holds chunky, rich sauces in the grooves of those signature strands...a perfect fit for anyone craving that familiar Italian comfort. Kids tend to love the way every bite packs in flavor, while adults notice just how well these soft pasta ropes work with hearty ragu or even a mild olive oil and garlic sauce (which is QUICK and tasty, by the way). Since the pasta-making tool used here—the famous chitarra from Abruzzo—isn’t common outside Italy, the idea of enjoying something so authentic at a regular weeknight dinner? Pretty great. Every plate has that handmade feel, and the nice golden color just adds to the cozy effect families want for Sunday gatherings or special celebrations.

Families with busy lives often turn to Maccheroni alla chitarra for adaptable meals that really deliver on taste and simple enjoyment—plus, this traditional homemade pasta recipe lets you serve it all sorts of ways. It’s one of those go-to recipes when you want food that makes everyone happy, whether it’s a quick homemade dinner for four or a bustling family feast. Serve this Abruzzo pasta plain or dressed up with zesty tomato, slow-cooked lamb, or even a handful of Pecorino for that BIG flavor…everyone gets what they like. Great for picky eaters and adventurous types alike, and it’s always fluffy yet sturdy enough to stand up to bold sauces. While some pastas fade into the background, this homemade pasta recipe stands out every time.Abruzzo families know it’s a family classic for a reason—customizable, comforting, and DELICIOUS at just about any mealtime. You’ll see why this good Italian staple deserves a spot at every family table. (Tip: Leftovers are just as good the next day!)

INGREDIENTS
427
Calories per serving
Ingredients for the pasta
Type 0 flour 3 ¼ cups (400 g)
Eggs 4 - medium
Preparation

How to prepare Maccheroni alla chitarra

To prepare maccheroni alla chitarra, start by sifting the flour onto a work surface; then create the classic well shape and crack the eggs into the center. Beat them with a fork gradually gathering the flour 1; then continue kneading by hand 2 for at least 10-15 minutes, until you obtain a smooth and homogeneous dough. Form a dough ball, flatten it slightly and wrap it in plastic wrap 3. You can let the fresh pasta rest outside the fridge, in a cool, dry place for at least 1 hour.

Take the chitarra (the traditional wooden tool used for shaping the pasta) 4, then roll out part of the dough with a rolling pin (you can wrap the remaining dough in plastic wrap to prevent it from drying out) 5 into a sheet not too thin (about 0.2 inches) preferably giving it a rectangular shape to lay it more easily on the chitarra: you can roll the sheet onto the rolling pin and unroll it on the chitarra so that it adheres well to the strings of the tool 6.

Use a small rolling pin specifically used for this pasta format or a common rolling pin over the entire length of the sheet, applying firm pressure so the sheet is cut in a single pass 7. Proceed in the same way for all the pasta sheets, and as you form the maccheroni alla chitarra 8, place them on a pasta drying rack 9 or spread them out well on a floured surface to dry a bit. Your maccheroni alla chitarra are ready to be cooked, dressed and served!

Storage

The maccheroni alla chitarra can be stored in the refrigerator covered with a lightly floured clean cloth for a maximum of 1-2 days. They can be frozen after letting the pasta rest for 2-3 hours. Arrange them spaced on a lightly floured tray and once frozen, transfer them to a freezer bag.

Tip

If you want to prepare maccheroni alla chitarra with mutton sauce, just add 9 oz of lamb meat to a sauté of garlic and onion, brown it, then add half a glass of white wine, let it evaporate, and add the tomato puree and two bay leaves. Let it cook for about 45 minutes, then add different colored peppers cut into strips and previously sautéed in a pan with some oil. If you cannot make maccheroni alla chitarra at home, there are ready-made pasta packages available; you just need to prepare the accompanying sauce to enjoy this typical Abruzzese recipe.

Curiosity

In ancient times, saffron was added to the dough prepared for the maccheroni alla chitarra sheets, dissolved beforehand in the eggs.
The goodness of maccheroni alla chitarra depends on their compactness, partly due to the eggs contained within, and the long manual processing on the work surface that makes them very resistant to cooking.

For the translation of some texts, artificial intelligence tools may have been used.
SHARE
/5

RELATED RECIPES

Cannelloni
Main Courses

Cannelloni

Cannelloni is a classic recipe of stuffed fresh pasta, ideal for Sunday lunch! Explore the recipe!
  • Easy
  • 2 h 20 min
READ
Fish ravioli
Main Courses

Fish ravioli

Fish ravioli is a creamy and tasty first course, perfect for the Christmas menu... or any other special occasion!
  • Difficult
  • 1 h 20 min
READ