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Undoubtedly, the best known dish in the region of Abruzzo is maccheroni alla chitarra, macaroni pasta made on a guitar-like instrument. Traditionally these macaroni are  supposed to be "fine like hair and light like feathers." It is obtained by cutting sheets of pasta dough with a traditional cutter called a "guitar", made of 2 sets of differently spaced wires stretched on a wooden frame, with a tilted board between them to catch the cut pasta. With the help of a rolling pin the sheets of pasta are pressed between the wires.
chitarra3_middle.jpg
However, as we have made our way into modern times the same affect can be achieved by preparing a sheet of dough about 1/4 inch thick and cutting it into strips of the same width so that you have square shaped rather than cylindrical spaghetti (like long match sticks) This can be done by hand or with a manual pasta machine which generally has a set of rollers for kneading and thinning the dough and a set of cutters for cutting the sheet dough into noodles. The Imperia brand is a highly recommended machine which comes with cutting heads that will cut perfect fettuccine and the narrower tagliarini (very close to the chitarra cut). Also, it is possible to buy something similar to "pasta alla chitarra" ready made.

Recipe for the pasta:

2 1/2 cups durum wheat (semolina) flour
3 eggs
salt

Mound the flour on a board and make a well in the center. Break the eggs into the middle of the well, add a pinch of salt and work it into the dough. Knead for about 10 minutes, letting the dough rest for a few minutes halfway through. Let rest for 15 - 30 minutes, covered with plastic or a towel.

chitarra1_middle.jpgIf you have a "guitar" (as shown in the photo), roll the dough out very thinly and cut into rectangles the same size as the area of the strings on the guitar. Lay each on the wires and pass the rolling pin over it to cut the pasta into strips.

If you do not have a "guitar," roll the dough out very thinly and cut into sheets. Lightly flour each sheet of pastry and allow to dry for a few minutes, then roll it up and cut into fine strips using a very sharp, long, thin knife.

If you are using a pasta machine, separate the dough into 4 parts and run each part through the rollers at the thickest setting. Fold each strip in half lengthwise and run through again. Then flour each strip and run through the rollers a third time on a thinner setting (the pasta should be fairly thin - the third-to-last setting). Flour again, cut each length in half, and run through the pasta machine attachment with the size of cut that you would like.

Makes 4 to 6 servings

Also see "How to cook pasta" and "Making pasta by hand"

Click here for the recipe for the sauce "Ragù di Agnello e Peperoni" (Lamb Sauce with peppers)
 
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