Name: Abruzzese Macaroni (Maccheroni alla Chitarra)
Yield: Serves 4 (generously)
Cuisine: Italy
Ingredients: 4½ oz (120 g) guanciale or pancetta or bacon, cubed; 1 dried red chilli pepper, chopped, or to taste; 1¼ lb (500 g) canned tomatoes, de-seeded and coarsely chopped; salt; 1¼ lb (500 g) plain white flour; 1 onion, chopped; 2 tablespoons olive oil; or 14 oz (400 g) readymade maccheroni; 3 eggs and 1 egg yolk, mixed together

Preparation info

Serves
4
(generously)

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

The chitarra (‘guitar’) used to make this kind of pasta is unique to the Abruzzi. It is actually a rectangular frame with metal strings stretched across the hollow of the box, just like a musical instrument. The pasta is laid on top of the strings and a rolling pin is rolled on top of the pasta, pushing it through the gaps between the strings to fall underneath. You end up with square-sided spaghetti which are known locally as maccheroni alla chitarra. You can buy a chitarra in any of the l