Maccheroni alla Chitarra
Ingredients:
2 1/3 cups flour, plus more for dusting
1/4 teaspoon fine sea salt
3 large eggs
SPECIAL EQUIPMENT: chitarra pasta cutter (or other pasta machine)
Instructions:
Mix together flour and salt then sift onto surface. Mound flour mixture, then form a well in center. Add eggs to the well. Using a fork, gently break up yolks and slowly incorporate flour from the inside rim of the well. Continue until liquid is absorbed (about half of the flour will be incorporated), then knead in until dough forms a mostly complete mass. Continue to knead together 3 to 5 minutes more to form a smooth dough. Wrap dough tightly in plastic and let rest at room temperature 20 minutes.
Divide dough into 4 pieces. Rewrap 3 pieces in plastic wrap. Flatten unwrapped dough so that it will fit through the rollers of a pasta machine. Set rollers of pasta machine at the widest setting, then feed dough through rollers 3 or 4 times, folding and turning dough until it is smooth and the width of the machine.
Feed pasta through machine, decreasing the setting one notch at a time (do not fold or turn pasta), until sheet is 1/16 inch thick, then cut crosswise, so that you have sheets the length of the “guitar strings.” Dust sheets on both sides with flour and transfer to a lightly floured work surface, or place on a dry towel/dishcloth. Repeat with remaining dough.
Allow pasta sheets to sit until surface feels dry to the touch, about 10 minutes, then place 1 sheet over a chitarra (on two-sided chitarra, use narrower strings). Using a rolling pin and pressing gently, roll pin over pasta up and down several times, then run your fingertips up and down the wires; pasta will drop through strings onto collection board. Roll finished chitarra to create a nest, then place on a lightly floured work surface. Repeat with remaining sheets. (If you don’t have a chitarra you can use the pasta machine’s cutting attachments)
Cook in salted water, add sauce and serve.
Ingredients:
2 1/3 cups flour, plus more for dusting
1/4 teaspoon fine sea salt
3 large eggs
SPECIAL EQUIPMENT: chitarra pasta cutter (or other pasta machine)
Instructions:
Mix together flour and salt then sift onto surface. Mound flour mixture, then form a well in center. Add eggs to the well. Using a fork, gently break up yolks and slowly incorporate flour from the inside rim of the well. Continue until liquid is absorbed (about half of the flour will be incorporated), then knead in until dough forms a mostly complete mass. Continue to knead together 3 to 5 minutes more to form a smooth dough. Wrap dough tightly in plastic and let rest at room temperature 20 minutes.
Divide dough into 4 pieces. Rewrap 3 pieces in plastic wrap. Flatten unwrapped dough so that it will fit through the rollers of a pasta machine. Set rollers of pasta machine at the widest setting, then feed dough through rollers 3 or 4 times, folding and turning dough until it is smooth and the width of the machine.
Feed pasta through machine, decreasing the setting one notch at a time (do not fold or turn pasta), until sheet is 1/16 inch thick, then cut crosswise, so that you have sheets the length of the “guitar strings.” Dust sheets on both sides with flour and transfer to a lightly floured work surface, or place on a dry towel/dishcloth. Repeat with remaining dough.
Allow pasta sheets to sit until surface feels dry to the touch, about 10 minutes, then place 1 sheet over a chitarra (on two-sided chitarra, use narrower strings). Using a rolling pin and pressing gently, roll pin over pasta up and down several times, then run your fingertips up and down the wires; pasta will drop through strings onto collection board. Roll finished chitarra to create a nest, then place on a lightly floured work surface. Repeat with remaining sheets. (If you don’t have a chitarra you can use the pasta machine’s cutting attachments)
Cook in salted water, add sauce and serve.
Passed down from Ida Margherite Aucone-Galeazzi (Nonna)