Chitarra · all'uovo (Eierteig)

  A classic dish for this pasta variety is a hearty lamb ragu, where the meat is braised for hours in a red wine and tomato sauce until it falls apart and combines perfectly with the rough surface of the Chitarra. The square shape of the pasta ensures a firm bite that withstands even robust meat sauces, while the porous structure absorbs the flavors of the herbs and stock deep within itself. Served with plenty of grated Pecorino Romano, this creates a rustic meal that brings the traditional peasant cuisine of the region to the plate.

Alternatively, this egg pasta can be prepared excellently with a creamy sauce made from zucchini and saffron, where the vegetable is cut into fine slices and gently sautéed in olive oil. The golden yellow color of the noodles harmonizes visually with the saffron, while the sauce does not slip off thanks to the special texture of the pasta, but coats every bite. Finished with freshly ground black pepper and a hint of mint, this variation offers an elegant taste experience that emphasizes the high quality of the ingredients. - Gerardo [TS10/26]