Spaghetti Alla Chitarra Al Sugo Con Piccole Polpette
Ingredients:
300 g of 00 flour
4 eggs
salt to taste
300 g of minced beef
pepper to taste
20 g of grated cheese
olive oil to taste
1 white onion
1 clove of garlic
700 g of tomato puree
basil to taste
Instructions:
Start with the dough, sifting the flour which you then pour into a well on a work surface . Dig a well in the center and fill it with 3 eggs and a pinch of salt.
Knead to mix the ingredients and create a firm and homogeneous dough . Place it in a bowl and cover it with a cloth. Let it rest in a cool, dry place for at least 30 minutes , or more.
In the meantime, make the meatballs. Place the minced meat in a bowl, together with 1 egg, pepper, a pinch of salt and the grated cheese. Work with your hands to mix everything together.
Take a little dough at a time and shape it to create small balls of maximum 1 cm . Place them on a floured tray.
Fill the bottom of a non-stick pan with a couple of tablespoons of olive oil and place it on the stove.
Brown the meatballs here for a few minutes, over medium heat . Then, let them cool on a tray covered with absorbent paper.
Move on to the sauce. Take a large pot and pour a couple of tablespoons of olive oil. Add the chopped onion and garlic. Fry for 5 minutes , over low heat, then add the tomato sauce. Cook for 35-40 minutes , until the sauce reduces. Once finished, season with salt and a few basil leaves.
Take the dough for the egg pasta spaghetti. Flour a work surface and, with a rolling pin, roll out the dough. Make sure you get sheets of little thickness and the width suitable for the guitar. Flour them too.
Place one sheet at a time on the guitar and press with a rolling pin until you obtain square-section spaghetti. Gradually transfer the dough onto a paper tray to dry it and dust it with more flour.
Once all the spaghetti have been made, the sauce will be ready. Dip the meatballs in the sauce and put the pan back on the stove. Cook over medium-low heat for another 10 minutes .
Next, cook the pasta. Fill a pan with plenty of water and salt it. When it reaches the boil, immerse the spaghetti and boil for about 5 minutes .
After draining them, distribute them on plates and season them with sauce and meatballs.
Storage
Once seasoned, spaghetti alla guitar with meatballs must be consumed immediately. Alternatively, you can freeze fresh raw pasta. Meatballs can also be stored, but alone, in the fridge for 1-2 days .
Nutrition Information:
Calories: 450 kcal | Carbohydrates: 54 g | Protein: 20 g | Fat: 16 g | Fiber: 4 g
Frequently Asked Questions:
How long should I let the dough rest for the egg pasta?
Let the dough rest for at least 30 minutes in a cool, dry place.
This allows it to firm up and become more elastic, making it easier to roll out.
Can I use pre-made pasta instead of making my own?
Certainly! If you prefer, you can use store-bought pasta to save time.
Ensure it complements the flavors of the dish.
What’s the purpose of dusting the pasta with flour while drying it?
Dusting the pasta with flour during drying prevents sticking and helps maintain the individual strands’ integrity, ensuring they don’t clump together.
Can I prepare the meatballs in advance?
Yes, you can prepare the meatballs in advance.
Once browned, let them cool and store in an airtight container in the refrigerator until you’re ready to use them.
Is there a substitute for 00 flour in the pasta dough?
If 00 flour is unavailable, you can use all-purpose flour as a substitute.
The texture may vary slightly, but it will still produce delicious pasta.
Can I use a different type of flour for the pasta dough?
While the recipe suggests 00 flour, you can use all-purpose flour as a substitute.
It might slightly alter the texture, but the result will still be delicious.
Can I prepare the meatballs ahead of time?
Certainly! You can make the meatballs in advance and refrigerate them.
Just brown them before serving to reheat and enhance their flavor.
How long should I let the pasta dough rest?
Allow the pasta dough to rest for at least 30 minutes.
This resting period helps the dough relax, making it easier to roll out and creating a better texture.
What’s the purpose of drying the pasta sheets before cooking?
Drying the pasta sheets helps prevent them from sticking together during the cooking process.
It ensures the spaghetti maintains its individual strands.
Can I use store-bought tomato sauce instead of making my own?
Yes, you can use a good-quality store-bought tomato sauce if you’re short on time.
However, preparing the sauce from scratch allows you to customize the flavors.