Entree: Italy – Abruzzo – Maccheroni alla chitarra (Guitar-cut maccheroni)

Serving Size: 4

Approximate Time

Prep 1 hr 30 min

Cook 45 min

Additional 45 min

Total 3 hrs

Ingredients

- 3 cups (360 g) "00" flour
- 4 large eggs (approx. 200 g)
- 1 tsp (5 g) fine salt, plus more for pasta water
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (30 ml) olive oil (for ragù)
- 1 small yellow onion, finely chopped (approx. 120 g)
- 1 medium carrot, finely diced (approx. 75 g)
- 1 celery stalk, finely diced (approx. 60 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1/2 lb (225 g) ground pork
- 1/2 lb (225 g) ground beef
- 1/2 cup (120 ml) dry white wine
- 1 1/2 cups (360 g) canned crushed tomatoes or passata
- 1 small sprig fresh rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/2 cup (50 g) grated Pecorino Romano, plus extra for serving
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. On a clean work surface mound the flour and make a well in the center. Add the eggs, 1 tsp salt, and 2 tbsp olive oil into the well and slowly incorporate the flour with a fork until a dough forms.
2. Knead the dough by hand 8–10 minutes until smooth and elastic; wrap in plastic and rest at room temperature 30–45 minutes.
3. Meanwhile make the ragù: heat 2 tbsp olive oil in a heavy skillet over medium heat. Add onion, carrot, and celery and cook until soft, about 6–8 minutes. Add garlic and cook 1 minute.
4. Increase heat to medium-high, add ground pork and beef, breaking up with a spoon, and brown thoroughly. Season with salt and pepper and add rosemary and bay leaf.
5. Deglaze with 1/2 cup white wine, letting it reduce by half. Stir in crushed tomatoes, reduce heat to low, cover partially, and simmer gently 35–45 minutes until thickened; adjust seasoning and remove rosemary stem and bay leaf.
6. Divide rested dough into 4 pieces. Roll each piece to a rectangle about 1/16–1/8 inch (1.5–3 mm) thick; if you have a chitarra, drape the sheet across the strings and press with a rolling pin to cut into square spaghetti (maccheroni). If you don't have a chitarra, dust the sheet with flour, fold lightly and cut into 1/4–3/8 inch (6–10 mm) wide strands.
7. Bring a large pot of generously salted water to a rolling boil. Cook the fresh maccheroni in batches 2–4 minutes until al dente (fresh pasta cooks quickly); reserve 1 cup (240 ml) pasta cooking water before draining.
8. Combine drained pasta with ragù in the skillet over low heat. Add a splash of reserved pasta water as needed to emulsify the sauce and 2 tbsp butter if using. Toss until pasta is glossy and well coated.
9. Serve immediately topped with generous grated Pecorino Romano and a sprinkle of chopped parsley.