Pasta alla Chitarra / Maccheroni alla Chitarra

pasta alla chitarra
Other Names:
See Tonnarelli
Chitarrine
Ciriole
Maccheroni alla Chitarra
Region:
Abruzzi region
Made with:
The pasta dough is traditionally made with buckwheat flour and durum wheat flour, it is also produced using only wheat flour.
About: Alla Chitara is a specialty of the Abruzzi region. It is made using a guitar like cutter. The pasta is rolled out as thick as the distance is between the wires producing long square ribbons.
 Source:
Photo Credit: Bill Rubino
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Canapes

I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
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