Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 0) | 400g |
| Eggs | 4 |
Instructions
1. Preparing the Dough
Start by sifting the flour onto a clean work surface, forming the classic “fountain” shape with the flour mound. Gently crack the eggs into the center of the well. Using a fork, lightly beat the eggs, gradually incorporating the surrounding flour into the mixture. Continue mixing until the dough begins to come together.
2. Kneading the Dough
Once the dough is roughly combined, begin kneading it with your hands. Work the dough for about 10 minutes, or until it becomes smooth and elastic. If the dough feels too dry, add a small amount of water; if it’s too sticky, add a little more flour. Form the dough into a ball and cover it with a clean kitchen towel or plastic wrap.
3. Resting the Dough
Allow the dough to rest in a cool, dry place for at least one hour. This resting period helps to relax the gluten, making it easier to roll and cut the dough into pasta.
4. Rolling the Dough
Once rested, divide the dough into smaller portions to make it more manageable. Roll out one portion at a time using a rolling pin. If you’re using a traditional pasta machine or a rolling pin, aim for a thin sheet, approximately 1-2 mm thick. Keep the other portions of dough covered to prevent them from drying out.
5. Using the Chitarra (Traditional Pasta Cutter)
Place one sheet of dough onto a traditional chitarra (a wooden frame with metal strings used for cutting pasta). Gently press down with a rolling pin or a smaller cylindrical tool, applying firm pressure to slice through the dough. The chitarra will cut the pasta into long, thin strands, resembling square-cut spaghetti.
6. Shaping and Drying the Pasta
As you cut the maccheroni alla chitarra, lay them on a pasta drying rack or a clean kitchen towel. Repeat the process for each portion of dough. If necessary, you can wrap any unused dough in plastic wrap to prevent it from drying out.
7. Cooking the Pasta
To cook the maccheroni alla chitarra, bring a large pot of salted water to a boil. Add the pasta and cook for about 10-12 minutes, or until al dente. Fresh pasta cooks more quickly than dried pasta, so be sure to keep an eye on it to avoid overcooking.
8. Serving the Pasta
Once the maccheroni alla chitarra is cooked, drain it and toss it with your favorite sauce. Traditionally, this pasta is served with a rich tomato sauce, but it pairs wonderfully with any type of pasta sauce, such as pesto, meat ragù, or even a simple olive oil and garlic dressing.
Pro Tips:
- You can prepare the dough in advance and store it in the fridge for up to 24 hours.
- If you don’t have a traditional chitarra, a sharp knife or pasta cutter can be used to cut the dough into strips. However, the chitarra gives the pasta its signature square edges and texture.
- This pasta is delicious served with fresh, seasonal vegetables or a hearty meat sauce.
Nutritional Information (per serving):
- Calories: 310 kcal
- Carbohydrates: 60g
- Protein: 12g
- Fat: 6g
- Fiber: 3g
Enjoy the Authentic Taste of Italy
Indulge in the rustic and delightful texture of Maccheroni alla Chitarra, a beloved pasta dish that brings the flavors of Italy right to your kitchen. Whether paired with a rich sauce or enjoyed simply with olive oil and cheese, this traditional recipe is sure to impress and satisfy!
