The pasta rectangles are laid onto and Abruzzo "chittara", pressed down with a rolling pin, and the metal strings slice the Pasta. If you can't get your hands on a "chitarra", roll out the pasta into out until it’s 2 – 3mm [⅛ in] thick and cut this into equal strips.
- 4 servings
- 200 g [7 oz] durum wheat flour
- 250 g [8 oz] wether sauce (an exceptionally tender meat from a castrated male sheep)
- 50 g [2 oz] well-aged grated “pecorino” (hard cheese made from ewe's milk)
- a pinch of ground chilli pepper
- To make the pasta, empty the flour in a mound on the work surface and make a well in the middle.
- Break the eggs and a pinch of salt into the hole.
- Work the ingredients together until a soft, even dough forms; cover the dough with a cloth and leave it to rest in a dry place for 30 minutes.
- Roll out the dough until it’s 2 – 3 mm [⅛ in] thick, cut it into lots of "chitarra"-sized rectangles, and make the spaghetti as explained.
- Cook the spaghetti in salted water, dress with the wether sauce, the chilli pepper and the cheese.
- Spaghetti made with the "chitarra" can also be served with a beef or goats' meat and tomato sauce.