THE VIEW
26
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WIZZ MAGAZINE
FOOD & DRINK
PHOTOGRAPHY BY ALESSANDRA SPAIRANI
“Now, I am going to show you
how tomake
spaghetti alla
chitarra,
the typical pasta from
Abruzzo.We call it chitarra or
‘guitar’ because of themachine
we use to cut the pasta– it looks
like a guitar!
”
says chef Aldo Zilli.
So here’s how tomake Abruzzan
pasta, the Zilli way:
1.
Lightly dust your work surface
with flour beforemaking a pile
of the rest of the flour. Create a
well in themiddle before adding
the two eggs and a good glug
of olive oil, a dash of salt and a
Ingredients:
200g ‘00’ (very fine) flour
2 eggs
Drizzle of olive oil
Salt
Pepper
Zilli’sPasta
Masterclass
smattering of pepper.
2.
Beat the eggs with your
fingers, slowly addingmore
andmore flour from thewell to
themixture. Keep going until
the entiremixture resembles a
roughly combined dough.
3.
Now it’s time to get towork!
Start kneading the doughwith
your hands. The longer and
harder you knead the pasta
dough, the springier andmore
al dente
it will bewhen cooked.
4.
When the dough feels smooth,
you’ll know that it’s time to stop.
3
2
4
1
Roll it out with a rolling pin until
it’s long and thin. Now it’s time to
place the dough on the chitarra.
Cut any overmatter carefully and
place the dough on top of the
chitarra ‘strings’, then press down
firmly with the rolling pin and roll
up and down. The pressure of the
rolling pin on the strings cuts the
dough, leaving youwith perfectly
cut
spaghetti alla chitarra
. Cook
in a pan of salted boilingwater
for two to threeminutes and
servewith ragù or baby pork
meatballs.
Buonissimo!
