Spaghetti alla Chitarra con Polpettine
Recipe type: Primo
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For the Pasta
  • 4 eggs
  • 300 g Type 0 Flour
  • 100 g Semolina Flour
  • A good pinch of salt
  • 1 tp of white wine
  • For the Meatballs
  • 200 g Minced Beef
  • Extra Virgin Olive Oil to taste
  • Salt & Pepper to taste
  • Piece of beef on the bone
  • 1 Chicken or Turkey Drumstick
  • 1 Pork Rib
  • Extra Virgin Olive Oil
  • ½ Onion
  • 1 carrot
  • 1 Celery Stalk
  • ½ little finger sized piece of Rosemary finely snipped
  • Salt to taste
  • 2 jars Passata
  1. Prepare your meatball by adding to your mince a good pinch of salt and pepper and olive oil into a bowl and mix with a fork.
  2. Grease the palm of your hand, take a piece of the mixture, the size of a hazelnut and roll into small balls and leave on a plate to rest.
  3. On a clean kitchen surface, add your flour and shape it into a well shape, in the middle add eggs flour, salt and white wine in the middle
  4. With a fork whisk in the flour until you have a dough
  5. Knead together, this dough should be hard and will take time to work it into a pliable smooth ball.
  6. Leave your dough to rest for half an hour in a ceramic pot (traditional method) or a plastic bowl.
  7. In a non-stick pan and your olive oil and flash fry your meatball, turning them 3-4 times without letting them harden, drain and leave on a saucer. (Keep your oil - you will add this to your ragu).
  8. Add all your ragu ingredients into a saucepan and add 3 mugfuls of water. Cook for half an hour until the water is no longer visible.
  9. Add your 2 jars of passata and the remains of your olive oil that you fried your meatballs, salt and cook for 1 hour and 45 minutes.
  10. Cook for half an hour, when all the water is withdrawn, pour the tomato puree, add the salt and simmer for about an hour and 45 min.
  11. Cut your ball of pasta into 3.
  12. Roll out and pass through your pasta machine until you have a sheet of about 3mm, you're looking for lengths of 40 cm long. Attach your chitarra cutter onto your pasta machine to cut your pasta, when cut sprinkle with type 0 flour and place on a tray.
  13. Bring a kettle of water to the boil ready to add to pan to boil your pasta. You'll need 2.5 l for the spaghetti. Cook for 10 minutes or until you see the pasta rise to the surface, when this happens turn off the heat and leave the pasta in the water for 2 minutes. Add 4 small water glasses of cold water into the pan stop them cooking and then drain in a colander.
  14. Take 2 ladles of the previously prepared ragu, add the meatballs and simmer 5 minutes.
  15. Add the remaining ragu into a bowl and add the grated pecorino cheese and mix together. Add ⅓ of the meatballs to the spaghetti and mix and add the remaining meatballs on top of the spaghetti.
  16. Serve with peperoncini.
Recipe by Life in Abruzzo Food & Travel Guide at