Taste and atmosphere
About
Chitarra alla Teramana is a distinctive egg pasta from Teramo cut with a guitar-like tool. It is famously served with a rich ragù containing tiny meatball clusters called 'pallottoline'.
Flavors, dishes and restaurants
Cuisine
Ingredients
- Durum wheat flour and fresh eggs
- Minced meat (mix of beef and lamb)
- Tomato purée
- Olive oil and Parmesan cheese
- Nutmeg and salt
Preparation
- Knead a firm dough with flour and eggs, then cut it into strands using the chitarra device.
- Mix the minced meat with spices and roll into tiny, pea-sized meatballs (pallottoline).
- Lightly fry the meatballs in olive oil, then add tomato purée and simmer into a rich sauce.
- Boil the pasta in salted water until al dente, drain, and toss with the meatball sauce.
Practical notes before you go
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