Description
Originally from Abruzzo, the authentic form of Maccheroni alla Chitarra is long with a square cross-section.
In the past, the pasta was cut using a special device called a "chitarra." This device consisted of a wooden frame strung with fine steel wires. The dough, rolled out to a moderate thickness (with a diameter matching the distance between two wires), was placed on the wires and then cut by applying pressure from above with a special hammer.
The most famous sauce for this type of pasta is lamb ragout. In some areas of the Abruzzo region, tomato sauce with veal meatballs, about one centimeter in diameter, also known as "Pallottelle," is considered the traditional sauce for this type of pasta.
Maccheroni alla Chitarra also tastes excellent with sauces made with various meats, as well as with sauces based on tomatoes and eggplants or fish.
Energy 1490 kJ / 351 kcal
Fat 1.5 g
of which saturates 0.3 g
Carbohydrates 69 g
of which sugars 3.4 g
Protein 14 g
Salt 0g
- Cooking time: 10 min - Al dente: 8 min
