Pasta alla Kitarra (Pasta alla chitarra)

Pasta alla Kitarra (Pasta alla chitarra).

“Chitarra” – it is a device, which is used in the Abruzzo region for the production of fresh pasta. In each house is required to have. Pasta alla kitarra – is one of the most rasproostranennyh dishes from the Abruzzo region.

паста алла кит

-4 eggs
-durum flour 400g
-olive oil 3 tablespoons
-Pecorino cheese 50 gr
-Tomatoes in own juice 250g
-1/2 celery branches
-salt to taste
-1 carrot
-bacon 150g
-1/2 onion pieces
-3 parsley branches
-3 basil leaf
-pepper to taste

Cooking process:

Sift the flour, salt, and in the center to make a recess and break the eggs. Then add 1/2 tablespoon of olive oil and knead the dough. Roll out the dough very thinly, cut into equal squares. Spread the dough on a “Chitarra” and use a rolling pin to push the dough. (Or you can use the machine for paste)

Fry the bacon until transparent color in olive oil. Then add the tomatoes without skin and seeds, chopped finely. Sliced ​​carrots, celery, onion. Finely chop the parsley. Add chopped vegetables. Season with salt and pepper. All stew over medium heat, then reduce heat cover and simmer another 15 minutes.

Boil pasta in salted water, drain and add to the sauce and serve immediately.

Bon Appetit!

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