Making pasta alla chitarra just as my Abruzzese great-grandmother, Maddalena used to make. The shoebox-sized wooden box strung with steel wires must be ‘tuned’ like a guitar (chitarra). A sheet of pasta is laid over the strings and pressed through with a rolling pin, slicing it into strips. And the pasta sauce is like the ‘gravy’ Nanna Francesca cooked (with a few extra greens I added!)
I certainly don’t use the chitarra too often unless I have a few hours to spare but it was lovely to make this and remember my grandmothers. I like how in a way cooking can bring together different generations, even after some are long gone, as only handed-down recipes can do.
2 responses to “Pasta alla chitarra…”
Love the step-by-step photos and I’m sure it was delicious!
Thank you! It was interesting to make pasta this way although a little more time-consuming than usual – smiling.