Pasta alla chitarra with ragu
Homemade pasta alla chitarra served with a rich meat ragu sauce.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Pasta alla chitarra originated in the Abruzzo region of Italy. Its invention is linked to the 'macchinetta,' a tool resembling a guitar (chitarra in Italian) used to cut the pasta. The ragu, a slowly simmered meat sauce, has ancient roots but evolved into diverse regional variations across Italy over centuries.
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Pasta alla chitarra with ragu represents the culinary traditions of Abruzzo and symbolizes family gatherings and slow-cooked comfort food. It's a dish often prepared for special occasions and celebrations.
Regional Identity
Pasta alla chitarra is strongly associated with Abruzzo, where it's a point of regional pride and culinary heritage. Variations exist in the ragu recipe, reflecting local ingredients and preferences.
Family Tradition
Making pasta alla chitarra from scratch is often a family affair, passed down through generations. The preparation of the ragu, with its long simmering time, also represents a commitment to quality and flavor.
Festive Occasions
This dish is often featured at celebrations and family reunions, as it is considered a special and satisfying meal. The effort involved in making it showcases the care and attention given to guests.
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This dish balances rich, savory meatiness with the fresh, slightly eggy flavor of homemade pasta. The ragu provides depth and umami, while the pasta offers a delightful textural contrast.
The ragu typically features a combination of ground or diced meats (beef, pork, and sometimes lamb or veal), simmered for hours in a tomato-based sauce with vegetables like onions, carrots, and celery. Herbs such as bay leaf, rosemary, or thyme are often added for aromatics. The pasta alla chitarra, made from durum wheat flour and eggs, has a unique square shape and porous texture that perfectly absorbs the sauce. The dish is often finished with a generous grating of aged Parmesan cheese.
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Pasta Texture
When making the pasta, ensure the dough is firm but pliable. Resting the dough before passing it through the chitarra is crucial for preventing tearing. Aim for a rough, porous texture on the pasta to better absorb the ragu.
Ragu Simmering Time
Patience is paramount for the ragu. Allow ample time for the sauce to simmer slowly, as this allows the flavors to meld and deepen. A low and slow simmer also helps to tenderize the meat.
Meat Browning
Properly browning the meat at the beginning of the ragu preparation is essential for developing rich, savory flavors. Don't overcrowd the pan; brown the meat in batches to ensure even browning.
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