CHITTARA RECIPES

Steps:

• Set the rollers of a hand-crank or electric pasta machine at their widest opening. Unwrap dough; flatten with the palms of your hands and run it once through the machine. Fold the dough in thirds like a letter and run through the machine again. Repeat this step two or three times, until the dough is smooth and elastic.
• Change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until it is about 1/8-inch thick.
• Place a chitarra on work surface and lay pasta sheet over chittara. Using a rolling pin, press down on pasta sheets to cut into strands; set aside.
• Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, 2 to 3 minutes.
• Meanwhile, in a large saucepan, heat olive oil over medium heat. Add garlic and cook, stirring, until lightly toasted. Add cured tomatoes and cook until they break down slightly, 1 to 2 minutes.
• Drain pasta and add it to saucepan. Reduce heat to low and cook, stirring, until well combined, about 1 minute. Add half of the cheese; stir to combine. Add orange zest and chile, stir, and remove from heat.
• Divide evenly among four individual plates. Serve immediately sprinkled with remaining cheese and garnished with marjoram leaves.

Steps:

• Heat the olive oil in a pot over low heat, then add the onions and carrots and cook until the onion is translucent.
• Add the tomatoes, mix, and cook for 10 minutes.
• Add the ground meat and let it cook, mixing it with a wooden spoon and making sure to break down the meat into smaller pieces.
• Add the tomato sauce, then cover for 1 hour, stirring occasionally.
• Bring water to boil in a big pot.
• When the water boils, add salt and the spaghetti alla chitarra. Cook the pasta until al dente. Drain.
• Remove the lid from the ragu sauce and mix in butter.
• Top the pasta with the ragu sauce and an abundance of grated Parmigiano-Reggiano, then serve.