Spaghetti alla chitarra is a variety of egg pasta typical of the Abruzzo region in Italy. The name comes from the pasta making tool (the so-called chitarra, literally "guitar"). The chitarra is a frame with a series of parallel wires crossing it. You will be making spaghetti on a chitarra that I brought back from Abruzzo.

Alla chitarra gives the spaghetti its name, shape, and a porous texture that allows pasta sauce to adhere well to the pasta. After the dough sheets are made, they are placed on the chitarra and pushed through with a rolling pin, so that the strings of the "guitar" cut it into strips.

The best sauce for this is a rich beef ragu that you will make while your pasta dough is resting.

And once completed, you'll sit down to a delicious meal made by YOU with a lovely glass of wine.

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