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A plated dish of Maccheroni alla Chitarra with lamb and tomato ragù sauce, garnished with fresh basil and grated Pecorino cheese, on a light matte background.

Authentic Maccheroni alla Chitarra

A traditional pasta dish from Abruzzo, Italy, featuring hand-cut square-shaped pasta made with a chitarra tool and served with a rich meat sauce.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4 plates
Calories 550 kcal

Equipment

  • Chitarra pasta cutter
  • Mixing Bowl
  • Rolling pin or pasta machine
  • Large saucepan
  • Large Pot
  • Wooden Spoon

Ingredients
  

For the Pasta Dough

  • 1 ¼ cups semolina flour
  • 1 cup all-purpose flour
  • 3 large eggs
  • ½ tsp salt
  • 1 tbsp extra-virgin olive oil optional, for smoother dough

For the Sauce

  • 2 tbsp extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 small carrot, finely diced
  • 1 stalk celery, finely diced
  • 1 lb ground lamb or a mix of ground pork and beef
  • ½ cup dry red wine
  • 1 can crushed tomatoes (14 oz/400g)

Instructions
 

  • In a bowl, mix semolina flour, all-purpose flour, and salt. Form a well and add eggs and olive oil. Mix and knead for 8–10 minutes until smooth.
  • Wrap the dough in plastic wrap and let it rest for 30 minutes to allow the gluten to relax.
  • Roll out the dough to 1/8-inch thickness using a rolling pin or pasta machine. Place on a chitarra and press down with a rolling pin to cut the pasta.
  • Dust pasta with semolina flour and set aside on a tray.
  • In a large saucepan, heat olive oil and sauté onion, carrot, and celery for 5–7 minutes until softened.
  • Add ground lamb (or pork-beef mix) and cook until browned, breaking up any clumps.
  • Pour in red wine and let it reduce for a few minutes. Stir in crushed tomatoes and simmer for 20–25 minutes.
  • Bring a large pot of salted water to a boil and cook pasta for 2–3 minutes. Drain and toss with the sauce.

Notes

For a more traditional texture, use only semolina flour. The sauce can be made a day ahead for deeper flavors.

Nutrition

Calories: 550kcalCarbohydrates: 60gProtein: 25gFat: 20gSodium: 800mgFiber: 5g
Keyword Abruzzo Cuisine, Homemade Pasta, Italian Pasta, Maccheroni alla Chitarra
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