This selfmade spaghetti alla chitarra recipe with tiny meatballs is a singular conventional pasta recipe from Abruzzo, Central Italy. Abruzzo is the one Italian area the place one can find this scrumptious dish, until you make it your self! Undoubtedly value doing!
Spaghetti alla chitarra con pallotine.
On a current journey to Abruzzo, we loved spaghetti alla chitarra with tiny meatballs (known as pallotine) at a small restaurant on the Abruzzo coast. It was so good, I used to be impressed to make it myself as soon as we bought residence!
Though this recipe takes a little bit of time to make, the components are simply obtainable in every single place. The one drawback could also be getting your palms on a chitarra, the normal software used to make the pasta!
What’s a chitarra?
Because the title suggests, chitarra means guitar in Italian. Nevertheless, on this case, we aren’t speaking a few musical instrument. We’re referring to a pasta making software initially from Abruzzo. These days, this software is product of a beech wooden body that has metal strings strung throughout it lengthwise, like a guitar.
Actually, when releasing the prepared spaghetti from the chitarra, it is advisable strum the metal strings if the pasta sticks a bit! Truly, moderately musical!
I’ve learn that the metal strings on a chitarra are literally one string which is manually inserted on the wood body after which tightened with screws or wood stoppers. Actually, if one line breaks, it’s a must to substitute the entire string on each side.
I’m unsure if that is true of all fashionable guitar pasta makers. These days, you should buy a chitarra with strings on each side. The narrowly spaced strings are for spaghetti alla chitarra, and the broader strings can be utilized to make tagliatelle.
Historical past
In line with one article I discovered, the primary written proof of a chitarra dates to 1871 when the software for making pasta was talked about in a notary’s doc, as a part of a bride’s dowry! Nevertheless, it’s probably that this pasta software was in use lengthy earlier than that.
The ancestor of the chitarra was a wood cutter rolling pin generally known as ‘lu rentrocelo’, within the native dialect. You’ll find each instruments on the market right here in Italy and on-line.
When shopping for a chitarra, it’s necessary to make certain that the strings are chrome steel. Up to now they have been constituted of copper or brass, which rusted. Cheaper variations typically have plastic strings which don’t work effectively.
What’s the distinction between regular spaghetti and spaghetti alla chitarra?
Not like conventional spaghetti, which is definitely spherical, spaghetti alla chitarra is sq. reduce and has a rougher floor. These distinctive traits permit the sauce to stick higher to the pasta.
These days, you should buy dried spaghetti alla chitarra or different sq. reduce spaghetti typically known as quadratti. These can substitute the spaghetti on this alla termana recipe if you happen to can’t make the pasta your self.
Spaghetti alla chitarra with tiny meatballs.
Also called chitarrine or chitarra alla teramana, this specific spaghetti alla chitarra recipe comes from the province and metropolis of Teramo in Abruzzo, therefore the title. Some individuals seek advice from this recipe as the unique spaghetti with meatballs and its origins are actually older than the dish loved within the USA. Nevertheless, right here the meatballs are actually tiny, including a meaty flavour to the sauce with out turning into the primary focus of the dish.
Totally different variations of chitarra alla Teramana.
Like different conventional and historic Italian pasta recipes, there are completely different variations of this recipe. Some individuals make the meatballs very merely with simply floor veal or beef, olive oil, salt and pepper. Within the model I adopted, the meatballs are richer and mix cheese, egg and nutmeg with the meat. Different recipes embody breadcrumbs within the meatballs.
The accompanying sauce for this spaghetti alla chitarra recipe also can differ from one prepare dinner to a different. In some instances, the sauce accommodates completely different cuts of meat akin to lamb chops, pork ribs and beef or veal. Different variations, just like the one I made, name for a easy meat free tomato sauce.
After I search on Italian web sites for the unique spaghetti alla chitarra with tiny meatballs, I get variations with meat within the sauce and variations with no meat within the sauce. I went with a meatless sauce as a result of it’s simpler, lighter and more healthy. Plus, the dish we loved in Abruzzo just lately was additionally made with simply tomato sauce and tiny meatballs.
Alternative ways to make spaghetti alla chitarra.
Just like there being selection within the components for the sauce, the pasta on this recipe can also be made in several methods. You can also make spaghetti alla chitarra with simply positive gentle wheat flour (Italian 00 flour) or coarser gentle wheat flour (Italian 0 flour) and eggs, with each gentle wheat and laborious wheat flour and eggs, and with laborious wheat flour solely and eggs.
I used each sorts of flour (200g ‘00’ gentle wheat and 100 g laborious wheat) plus 3 eggs and a pinch of salt.
Components you will have for this alla chitarra recipe.
For the pasta dough.
Italian ‘00’ gentle wheat flour. Some spaghetti alla chitarra recipes use solely gentle wheat flour. Right here in Italy, that’s often what Italians name ‘00’ flour, which is the best milled white flour. You may as well use Italian ‘0’ flour which is extra coarsely floor or all-purpose flour.
Italian durum wheat semolina flour. The recipe I adopted known as for some laborious wheat semolina flour at a ratio of 1:2. (100g semolina flour to 200 g gentle wheat flour). Semolina flour is larger in gluten and helps the pasta preserve its form when cooked.
Eggs. I like to make use of giant free vary natural eggs dropped at room temperature earlier than utilizing.
For the tomato sauce.
Carrots, onions and celery: These 3 greens make up what Italians name the ‘soffritto’. That is the bottom of many sauces and soups. It’s the Italian equal of the French mirepoix or the Spanish sofrito.
Tomato passata. Italian passata is actually simply puréed raw tomatoes with no added flavouring. You may as well use canned peeled or chopped tomatoes as a substitute. However the sauce could have a thicker consistency.
Seasoning. Salt and pepper. I choose freshly floor black pepper.
Olive oil. A superb high quality olive oil will add a greater flavour to the sauce.
For the pallotine (tiny meatballs).
Finely floor beef or veal. The meat must be finely floor because the meatballs are very small. Each beef and veal are generally used.
Grated cheese. Historically the cheese within the meatballs is Pecorino from Abruzzo. I used Grana. You may as well use Pecorino Romano or Parmigiano. Pecorino tends so as to add a saltier sharper flavour.
Nutmeg. Simply ½ a flat teaspoon is sufficient and even much less if you happen to choose.
1 giant egg, ideally free vary and natural.
Oil for frying. I used a vegetable oil to fry the meatballs. Some recipes say to boil the meatballs, however I believe frying makes them tastier.
Step-by-step directions with ideas.
Make the alla chitarra pasta dough.
Sift the ‘00’ flour and semolina flour right into a bowl with salt and eggs. Begin to beat the eggs with a fork after which combine every part collectively. It is higher to first use a fork after which together with your palms.
Upon getting the beginnings of a dough that doesn’t keep on with the edges of the bowl, flip the dough out onto a floured work floor, and proceed kneading together with your palms for 5-10 minutes. Roll the dough right into a ball and wrap it in clingfilm (plastic wrap) and let it relaxation for about half-hour.
Make the meatballs.
Put the bottom meat right into a bowl. Add the egg after which the opposite components. Begin mixing every part along with a fork after which use your palms till all of the components are effectively included, however not too compact.
Take very small items of the meatball combination and roll them into tiny balls (1.5-2cm in diameter) utilizing one hand to roll and the palm of your different hand because the rolling floor. Two meatballs ought to match on a teaspoon.
Place the meatballs on a flour dusted floor as you make them. You should use oil or water in your palms to make the rolling simpler.
Warmth some vegetable oil in a frying pan and fry the meatballs till they begin to brown on all sides. Don’t allow them to get too brown. Take away the meatballs and place them in a bowl on some kitchen paper to empty the surplus oil. Chances are you’ll have to fry the meatballs in batches.
Make the tomato sauce.
Chop the onion, carrot and celery finely. Warmth some olive oil in a deep frying pan, that is large enough to carry the sauce and pasta collectively. Sauté the greens till they begin to soften. Add the tomato passata and simmer for a minimum of half-hour. Add salt and pepper to style.
Make the spaghetti alla chitarra.
Lower off a few quarter of the dough and roll it out into a big rectangle on a flour dusted work floor or by utilizing a hand-cranked pasta machine. Goal for sheets which can be about 3 mm or ⅛-inch thick. Often that is the third or fourth setting on a pasta machine.
Mud with a beneficiant quantity of semolina flour after which lay the pasta sheet on the chitarra. In case your sheet is longer than the chitarra you may reduce it so there’s area between the highest and backside ends of the dough and the purpose the place the chitarra strings finish.
Alternatively, fold the overlapping dough onto the strings after you will have began to push among the pasta via together with your rolling pin.
Roll a rolling pin over the sheet of dough, making use of a fair quantity of strain from prime to backside. Repeat this movement till the sheet is reduce and the spaghetti falls via the strings.
Flip the chitarra sideways and use one hand to catch the spaghetti because it slides via the open facet. Drag the freshly reduce spaghetti via extra semolina flour earlier than setting it apart on a sheet of baking paper or tea towel-lined tray.
End and Serve.
Put a pot of water onto boil for the pasta. Add salt as soon as it begins to boil and produce to a boil once more. Prepare dinner the spaghetti alla chitarra till al dente.
Within the meantime, add the meatballs to the tomato sauce and simmer till heated via. Then take away among the meatballs and a bit of sauce to pour over the alla chitarra as soon as plated.
When the pasta is cooked, drain it and add it to the remaining sauce and meatballs. Combine every part collectively rigorously over a low warmth for a minute or two. Then plate and add among the further meatballs and sauce on prime of the prepared servings.
What to do with leftovers.
Any raw contemporary spaghetti alla chitarra may be frozen after which cooked with out defrosting.
You may preserve any leftover pasta and Teramana sauce already combined collectively sealed within the fridge for as much as 3 days. Reheat within the microwave, or in a frying pan with a bit of butter or bake it in a scorching oven with some grated cheese sprinkled on prime.
In case you have leftover cooked sauce and/or meatballs (with out pasta) these may be frozen for as much as 2 months.
Pin for later.
Let me know what you assume.
Selfmade spaghetti alla chitarra is such a scrumptious pasta. However, if you cannot make your individual, you need to use a dried model of the pasta. Both means, I am certain you’ll love the alla teramana sauce with the tiny meatballs. The latter are such enjoyable to make and really tasty!
For those who do that spaghetti alla chitarra recipe at residence, I would love to listen to the way it seems. Write a remark right here on the weblog or be a part of and submit a remark and picture on my Pastaliciousness Fb group.
Your suggestions is necessary to me!
Buon appetito!
Different selfmade pasta recipes from Abruzzo to strive.
- Selfmade anellini pasta rings
- Selfmade corn and wheat flour pasta triangles
- Fregnacce Abruzzesi, baked fazzoletti (handkerchief) pasta.
- Cannelloni all’abruzzese
Selfmade spaghetti alla chitarra recipe.
Also called chitarrine or chitarra alla teramana, this spaghetti alla chitarra recipe comes from the province and metropolis of Teramo in Abruzzo. The tomato sauce accommodates tiny veal or beef meatballs and the pasta is made utilizing a singular software known as a chitarra (guitar). After all you need to use dried pasta as a substitute.
Gear
-
1 giant deep frying pan
-
1 Rolling Pin if making selfmade pasta
-
1 chitarra if making selfmade pasta
-
1 wooden pastry board. if making selfmade pasta
-
1 hand operated pasta machine if making selfmade pasta (non-compulsory)
Components
For the spaghetti alla chitarra dough
- 7 ounces Italian ‘oo’ gentle wheat flour
- 3.5 ounces durum wheat semolina flour
- 3 eggs (giant)
- 1 teaspoon salt
For the tomato sauce
- 1 carrot finely chopped
- 1 onion peeled and finely chopped
- 1 stalk celery finely chopped
- 1.5 kilos tomato passata
- 1 pinch salt to style
- freshly floor black pepper. to style (non-compulsory)
- 3 tablespoons Olive oil
For the tiny meatballs
- 1 pound floor beef or veal finely floor.
- 1 egg
- 1.5 ounces Parmigiano or Grana
- 2 pinches freshly grated nutmeg
- salt to style
- vegetable oil for frying
Directions
Make the pasta dough.
-
Sift the ‘00’ flour and semolina flour right into a bowl with salt and eggs. Begin to beat the eggs with a fork after which combine every part collectively first utilizing a fork after which together with your palms.
-
Upon getting the beginnings of a dough that doesn’t keep on with the edges of the bowl, flip it out onto a floured work floor, and proceed kneading together with your palms for 5-10 minutes till it is gentle and elastic. Roll the dough right into a ball and wrap it in clingfilm (plastic wrap) and let it relaxation for about half-hour.
Make the meatballs.
-
Put the bottom meat right into a bowl. Add the egg after which the opposite components. Begin mixing every part along with a fork after which use your palms till all of the components are effectively included.
-
Take very small items of the meatball combination and roll them into tiny balls (1.5-2cm in diameter) utilizing one hand to roll and the palm of your different hand because the rolling floor. Place the meatballs on a flour dusted floor as you make them. You should use oil or water in your palms to make the rolling simpler.
-
Warmth some vegetable oil in a frying pan and fry the meatballs till they begin to brown on all sides. Don’t allow them to get too brown. Take away the meatballs and place them in a bowl on some kitchen paper to empty the surplus oil. Chances are you’ll have to fry the meatballs in batches.
Make the tomato sauce.
-
Chop the onion, carrot and celery finely. Warmth some olive oil in a deep frying pan. Sauté the greens till they begin to soften. Add the tomato passata, stir and simmer for a minimum of half-hour. Add salt and pepper to style.
Make the spaghetti alla chitarra.
-
Lower off a few quarter of the dough and roll it out into a big rectangle on a flour dusted work floor or by utilizing a hand-cranked pasta machine. Goal for sheets which can be about 3 mm or ⅛-inch thick. Often that is the third or fourth setting on a pasta machine.
-
Mud with semolina flour after which lay the pasta sheet on the chitarra. In case your sheet is longer than the chitarra you may reduce it so there’s area between the highest and backside ends of the dough and the purpose the place the chitarra strings finish. Alternatively, fold the overlapping dough onto the strings after you will have began to push among the pasta via together with your rolling pin and roll over the turned ends.
-
Roll a rolling pin over the sheet of dough, making use of a fair quantity of strain from prime to backside. Repeat this movement till the sheet is reduce and the spaghetti falls via the strings. Flip the chitarra sideways so the spaghetti slides out via the open facet. Drag the freshly reduce spaghetti via extra semolina flour earlier than setting it apart on a sheet of baking paper or tea towel-lined tray.
End and serve.
-
Put a pot of water onto boil for the pasta. Add salt as soon as it begins to boil and produce to a boil once more. Prepare dinner the spaghetti alla chitarra till al dente.
-
Whereas the water boils, add the meatballs to the tomato sauce and simmer till heated via. Then take away among the meatballs and a bit of sauce to pour over the alla chitarra as soon as plated.
-
When the pasta is cooked, drain it and add it to the remaining sauce and meatballs. Combine every part collectively rigorously over a low warmth for a minute or two. Then plate and add among the further meatballs and sauce on prime of the prepared servings. Serve with extra grated cheese if required.
Forestall your display screen from going darkish
Notes
This recipe makes a starter portion for six individuals. In Italy, this spaghetti alla chitarra recipe could be served as a primary course or ‘primo’.
For tips about what to do with leftovers see the primary content material above.
Diet
Energy: 562kcalCarbohydrates: 52gProtein: 27gFats: 28gSaturated Fats: 9gPolyunsaturated Fats: 2gMonounsaturated Fats: 13gTrans Fats: 1gLdl cholesterol: 168mgSodium: 646mgPotassium: 880mgFiber: 4gSugar: 7gVitamin A: 2522IUVitamin C: 14mgCalcium: 153mgIron: 6mg
In case you are involved in shopping for a chitarra or different conventional pasta making instruments try my store web page (affliate hyperlinks). Plus when you’re there why not order a duplicate of one in all my pasta recipe cookbooks? They make nice prezzies for pasta lovers!
Extra Spaghetti/Maccheroni alla Chitarra
Reader Interactions
