Spaghetti alla guitar

Ingredients for 6 servings:

• 400 g durum wheat flour or flour type 550 or type 00
• 4 eggs
• 1 pinch of salt
• 1 small white onion(s), finely diced
• 1 small carrot(s), cut into fine cubes
• 1 stalk(s) Celery, finely diced
• 3 tbsp olive oil
• 150 g beef or veal, minced
• 75 g lamb, minced
• 75 g pork, minced
• 400 g tomatoes, peeled, pitted
• 1 small jar of white wine
• 1 small jar of water
• salt and pepper
• 75 g Pecorino, grated

Instructions

Working time approx. 35 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

homemade, with vegetable and meat sauce

For the pasta dough, mix all the ingredients and knead into an elastic dough. Cover and refrigerate for 45 minutes. Now you need a wooden frame with equally spaced wires stretched across it, similar to a guitar. Using a rolling pin, roll out sheets of dough about 1.5–1.7 mm thick, matching the size of the chitarra. Place these sheets one after the other on the wires and use the rolling pin to push through them rather than roll them. This creates the typical square spaghetti. Alternatively, you can use the spaghetti attachment on a pasta machine or painstakingly cut the square spaghetti by hand. For the sauce, sauté the onion, carrot, and celery in oil. After 5 minutes, add the meat and cook until browned, season with salt and pepper, and deglaze with the wine. Add the tomatoes and a little water and simmer for about 45 minutes. Add more water if necessary. Then season with salt and pepper to taste. Cook the fresh spaghetti al dente, toss with the sauce, and serve with pecorino as a primo piatto. This dish originates from the Abruzzo region and is also called maccheroni alla chitarra, but has nothing to do with open-faced tubular pasta.