 Spaghetti alla Chitarra
So named because of the instrument with which they are earned spaghetti guitar (also called, especially in Lazio, Tonnarelli, or even, especially in Abruzzo, macaroni Guitar and known by the name of Apulia, Troccoli), is a delicious first dish of Italian cuisine and, specifically, are a variety of pasta. The width of the cut is identical to that of the noodles, but the thickness is significantly higher. Viewed in section, are presented square; this means that the thickness is also of 2 or 3 millimeters. The tool (called just guitar) gives the pasta a thick square and a porous texture that allows the sauce is seasoned with which to comply fully, with great satisfaction of the palate. For the dough is used durum wheat flour, eggs and a pinch of salt. It is then worked and after a long rest in a cool place is rolled dough with a rolling pin, then the dough is placed over the guitar and is acted on the same pressure with a rolling pin, sliding back and forth, so that the threads of guitar cutting through the dough into macaroni. Women Abruzzo goes the work by passing a finger over the cut sheet at the base of the guitar, how they should play an arpeggio to cut down the dough. The sheets of pasta that are passed on the guitar are called in dialect pettele. In Abruzzo the macaroni on the guitar are usually prepared with meat mixture of beef, pork and lamb. Less traditional sauces of wild boar, hare or venison. It is a pasta al dente, which requires rigorous and goes well with rich sauces and gravies important. | 
Europe
Italy
Abruzzo
