🇮🇹 Italian · Pasta
🍝 Spaghetti alla Chitarra con Ragù di Agnello
Spaghetti alla Chitarra
Square-cut egg pasta from Abruzzo, named for the guitar-string tool traditionally used to cut it, paired here with the region's classic slow-simmered lamb ragù.
The chitarra is a wooden frame strung with steel wires that pasta sheets are pressed through, producing the pasta's distinctive square cross-section that grips a hearty sauce far better than a rolled, rounded noodle — and in Abruzzo, that sauce is very often built from lamb.
Ingredients
Equipment: Chitarra tool or sharp knife, Rolling pin, Large pot, Heavy-bottomed pot for the ragù
- 400 g (3 cups) 00 flour
- 4 eggs
- Pinch of salt
- 600 g (1.3 lb) lamb shoulder, cut into small pieces
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 150 ml (⅔ cup) dry white wine
- 500 g (1 lb) canned crushed tomatoes
- 1 sprig rosemary
- 2 bay leaves
- 80 ml (⅓ cup) extra virgin olive oil
- Salt and pepper, to taste
- Grated pecorino, for serving
Method
- Make the pasta dough by combining flour, eggs, and salt, kneading until smooth. Wrap and rest for 30 minutes.
- For the ragù, brown the lamb pieces in olive oil in a heavy pot in batches, then set aside.
- In the same pot, sauté the onion, carrot, and celery until softened, then add the garlic and cook briefly.
- Return the lamb to the pot, pour in the wine, and let it reduce by half.
- Add the crushed tomatoes, rosemary, and bay leaves, season, and simmer gently for 1.5–2 hours until the lamb is very tender and the sauce has thickened.
- Roll the pasta dough into sheets about 2mm thick and press through a chitarra, or cut by hand into thin square-edged strands.
- Bring a large pot of salted water to a boil and cook the fresh pasta for 3–4 minutes.
- Drain the pasta and toss with the lamb ragù, plating with extra sauce on top and a generous dusting of pecorino.
Chef Tips
- Let the ragù simmer low and slow — rushing it leaves the lamb tough rather than falling-apart tender.
- The chitarra's square cut is traditional, but a sharp knife cutting the same width works well if the tool isn't available.
- Skim excess fat from the ragù's surface partway through cooking for a cleaner final sauce.
Common Mistakes to Avoid
- Rushing the ragù, which needs time for the lamb to become properly tender.
- Using pasta that's too thin, which won't hold up to the hearty, chunky ragù.
- Under-seasoning the lamb before browning, missing a key layer of flavor.
Nutrition (per serving)
Health Benefits
- A good source of protein and iron from the lamb.
- The slow-cooked sauce is rich in tomatoes, providing lycopene.
Cultural Note
Spaghetti alla chitarra is one of Abruzzo's most emblematic dishes, and pairing it with lamb reflects the region's strong pastoral, sheep-herding tradition in its mountainous interior.
Storage & Serving
Storage: The ragù keeps refrigerated for 3 days and freezes well for up to 3 months.
Reheating: Reheat the ragù gently on the stovetop; cook fresh pasta just before serving.
Serve with: A robust red wine such as Montepulciano d'Abruzzo