Maccheroni alla chitarra (2)
Instructions
Place the flour, sgusciatevi eggs, flavored with a pinch of salt and knead until the mixture is firm and elastic.
Let stand the dough a quarter of an hour, then pull it to browse (the thickness must be a few millimeters), place it on the "steel guitar" and sprinkle your rolling pin by exerting some pressure so that the wires "cut" the dough into long spaghetti with square section.
Cut the tomatoes into cubes, let them jump 10 minutes in a pan with 6 tablespoons of olive oil, add salt, season with a pinch of chilli.
Boil the pasta, dress with the sauce, mix well and serve immediately.
Accompanying wines: Collio Bianco DOC, Trebbiano d'Abruzzo DOC Cirò Bianco DOC.
