• Directions:

Pour the flour, give it a fountain shape and break the eggs into it. Knead the dough for about 35 to 40 minutes. Roll out the dough with the rolling pin and cut out 60 cm long rectangles; the dough should not be too thin. Lay one by one each rectangle of dough on the strings of the chitarra (lengthwise) and press down on the dough with the rolling pin in order to obtain the macaroni. Prepare the meat sauce separately by cooking together the tomatoes, the meat, the butter, the oil, a whole onion and a carrot (cooking time: about an hour). Boil a big amount of salted water into a big pot on a high flame. Throw the macaroni in the boiling water and wait until they start to float (this happens after about a minute). Interrupt cooking with cold water. Dress immediately with the meat sauce and serve warm.

• Tip:

Abundant grated parmesan can be sprinkled (depending on taste) on the macaroni – before serving – drizzle the macaroni with oil previously fried together with a bit of chili cut into small pieces. In addition to the sauce, the macaroni can also be dressed with small meat balls; these should be seasoned with salt and nutmeg and cooked into a little tomato sauce.

• Ingredients (for 6 servings):
  

About 700 gr. flour, 6 whole eggs (at least one per person), 200 gr. lamb meat, 200 gr. lean pork, 3 cans of big peeled tomatoes (or 2 litres of tomato purée), 50 gr. butter, 1 cup oil, 1 small onion, 1 carrot , salt to taste, parmesan to taste and the “chitarra” - this instrument can be purchased at a good price at any market within Abruzzo.