Maria makes spaghetti 'alla chitarra' with lamb sauce | Pasta Grannies
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- Опубликовано: 26 янв 2023
- Pasta alla chitarra is a very satisfying pasta to make. It's special to Abruzzo and Maria shares her recipe. Her lamb sugo is very good too.
Maria makes a 5 egg dough, but only uses half for lunch. So use 3 eggs and 300g of 00 flour to make the pasta.
For the lamb: two lamb steaks or chops trimmed of excess fat, one onion, garlic, one de seeded and sliced, green pepper, carrot, celery, parsley and basil, plus around 500ml passata.
If you would like to buy a chitarra from Giovanni, find him through la-bottega-della-chitarra.business.site
PS I know it's not strictly spaghetti pasta, but it helps people discover the video :-) 
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I love how nonnas always do a little laugh when someone asks their husbands about how they like the dish. So cute!
Maria looks like she would be a great teacher, she just exudes knowledge! And the spaghetti is just fantastic!
My grandfather made one for me and I treasure it. The noodles are thin square sides and slightly rough which helps the sauce cling to the noodles. Grandpa added pecorino cheese to his dish while the rest of the family prefered parm. Such a trip down memory lane ! Thank you.
This video is a fine example of why I love this channel! The history, the people who create devices to make unique pasta, and then the unique people who use them to create wonderful food. I was immediately struck by the fact that this lovely woman, Maria, began teaching school the year I was born, 1954! Her husband, and his expression of admiration as she prepared the dish, was a sweet aside and showed his love, not of just her food, but of Maria. Wonderful video!
hi Sharon, I'm glad you enjoyed the video. best wishes, Vicky
I heard on another Italian cooking channel “if you don’t get emotional while eating Italian cooking you didn’t do it correctly! ‘ I never really thought about that until then. How our tastebuds can bring emotions into the body! I believe it’s true and I’ve actually been more present when cooking and it transforms the simplest dishes into an art form for the senses! Thank you
So beautifully stated. 🥰
Is the lamb served secondo?
Oh, I want a chitarra. What a neat invention!
Grannies, spaghetti, lamb sauce... I'm here!
You can tell when a relationship/friendship has matured to a good place, his silence spoke volumes, Maria just knows he loves it.
Love the chitarra, I was just congratulating myself as to how much of the conversation I'm getting without looking at the subtitles. Then I went to the website; which google doesn't seem to want to translate & realised how lost I am. Will have a closer look later.
Brilliant video Vicky, love to learn something new. Such a simple dish but I bet it tasted wonderful.
Thank you as always.
hi James, I thought the addition of abundant herbs plus the green pepper set the flavours of the lamb sauce apart from what I usually expect. It was excellent! And I love filming appreciative husbands and a couple's interactions; of course there is a slight bit of 'show' to it, but it's always genuine. best wishes, Vicky
That is what I call perfection! the chitarra never fails to fascinate me, to see Papa sitting in the corner took me back to seeing my own Nono sitting like that as the " women " got on with our pasta lunch. When I saw the conceded smile on Maria's face when her husband declared buonissimo! it made me quite emotional as to this day it so pleased her to feed her husband and make him content, how very lovely to see. Thank you Vicky, what an envious job you have!. Ramon.
What a wonderful voice and enunciation this lady has, and what enchantingly neat pasta! I like that Maria played the chitarra for us, too: I think we all wanted her to do that.
Always love how many of these ladies bless the pasta before starting
Maria’s Italian is so beautiful to listen to and easier to understand. Her pasta here is beautiful !
Yeah I've only been learning for about a year but I understood her pretty well. Discussion of school/students/teachers definitely helps as it seems like the first thing drilled into your head when learning
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She's still beautiful and fascinating woman
We have also seen it here on a few other occasions of some Nonna who were school teachers when they were young. You can clearly hear their profession even as the years go by in speaking perfect standard Italian, in speaking clearly and explaining things well.
PS: I too am a retired Italian teacher and when I talk to someone and explain something, it always comes back to the teaching profession.
Amazing to see la signora making pasta alla chitarra the same way my mum makes it. My mum also has the exact same plates in which they served the spaghetti. Wonderful!
I LOVE PASTA GRANNIES 😻
Look at that view from her balcony! Breathtaking 💜 that machine would be amazing to own!
This is why I am subscribed to this channel! Pasta Grannies is fire! Hoping you reach 1M subscribers soon:)
so cool to see this! my family is from Pretoro (i was born in Pretoro!!) and my mom made pasta like this all the time! and lamb ragu! thanks so much for posting this! viva Pretoresi!!
I loved her voice and her accent. Is it regional or is it just the clarity with which she speaks? At any rate, she was completely lovely anf the food had an elegant simplicity.
My nonno's village! #Pretoro
Yes! Have a soft spot for Abbruzzese cooking
I love the look on her face at the 9.39 mark as she watches him eat her pasta .. heartwaming!
Thanks you for the fantastic video about pasta alla chitarra and Abruzzo! Maria is wonderful and a great teacher. We are Americans who live in Teramo province, and I never knew there was a difference between the Teramo and Chieti styles if chitarra. We get down there all the time to shop (the IKEA is in Chieti) so I'll definitely check out Giovanni's store. Lamb is everything in Abruzzo, and the quality is superb from the chops to the arrosticini fatto al mano (never marinated or herbed!!) Just grilled and sprinkled with salt, the chops with a squeeze of fresh lemon, the lamb is that good. When you eat lamb and have a sip of the local Montepulciano d'Abruzzo or the rosato made with it (Cerasuolo) the French wine expression of terroir is truly exemplified. The Abruzzese tomato sauce for pasta is a bit lighter and more refined than further south (just as good but different!) Frequently with carrots, celery, and onions like Maria used (the soffritto or mirepoix, probably a remnant of the French and Spanish rule of the area.) Pasta alla chitarra is chewier and more robust, so a lighter sauce pairs with it perfectly. And don't forget to drizzle with chili oil and/or the sharp aged pecorino, or top with the snipped fresh red or green chilis, a very Abruzzese thing.
I didn't know the differences were regional either. I'm always learning! Thank you for your enthusiastic descriptions; Abruzzese cooking has robust charm, well suited to its amazing landscapes. best wishes, Vicky
Teramano cooking is different from the entire rest of the province.
@@WinstonSmithGPT Exactly, it's like it's own creature, and hard to explain to folk who have not experienced it. Chalet Numero 7 up in Valle Castellano does a fantastic all-porcini/mushroom multi course lunch in the late summer, with hardly a whiff of garlic, heavy sauce, or tomato. The brodetti in Guilianova along the coast are some of the best on the Adriatic, again no tomato. A perfectly done arrosticini fatto al mano with nothing but salt is incredibly difficult to do well. The timballo teramano is elegant and subtle. Even the quality of the wines is different with those from the Val Vibrata considered top even by the Pescara/Chieti vintners.
Please post a follow up after visiting Giovannis shop, also let us know how much they cost in American dollars, this was so fascinating to watch!
Maria is delightful!!! Watch her eyes, she has a mischievous sense of humor.
Delicious recipe, I’ll be making this for sure. Wonderful episode and the view from her window!! Maria has a beautiful voice.
Another magnificent episode, she actually made me curious how many wee ones "borrow(ed)" their mothers chitarra to play music.
Wow painstaking labour of love! Never seen a chittara! Learnt something new today. Pasta looks wonderful. Thank you.
I would give anything to watch her and eat some! This was wonderful!!
I love how the pasta was made.. lamb sauce, that i would love to try... ❤❤❤🌹
This was fascinating! I would love to purchase one of those guitars
I put Giovanni's website details in the description box :-) best wishes, Vicky
Fabulous!!! I got a chance to use la chitarra and make some pasta at my friend's restaurant Mr Bianco in Melbourne.
I so look forward to seeing the weekly video. Thank you for focusing on such gifted cooks. Just delightful!
My mom brought me home a Chitarra from Puglia back in the late 1980s that is two sided so I can make thin or thick noodles. Maybe this weekend!
You'll have fun, I promise! best wishes, Vicky
Love this channel. Thank you so much for creating this historical record to be preserved and cherished.
Grazie Maria!
I love how she drew a cross in the flour first, it reminds me of my sitto doing the same while she taught me how HER sitto did that while making a meatloaf (the name i cant remember rn). they make a cross pressed on top of it with their hads just like Maria did in the flour, and so the resemblance made me smile.
my favorite channel 💕💕
What a marvelous creation the chitarra is!! Maria is very skilled in using it and making that lovely pasta dish. TFS, Sharon♥️🤗
If you enjoy making fresh pasta regularly, this is a good tool to have if you don't have a food fixer attachment. I think the results are better with the chitarra. best wishes, Vicky
This made my mouth water
A great device for perfect linguine~
Definitely my sort of meal.
Wonderful. 👍
Just wonderful
😯Wow, this looks delicious
Mucca sacra! We are having pasta (sadly, not chitarra) with lamb ragu for dinner tonight.
I love this channel so much!!
Maria your lovely very good cook my Daughter is Maria too God bless from Adelaide south Australia
Maria is bravissima so does her pasta. It’s funny the husband did nothing, almost zero help and he ate in the end. That’s life of her generation.
Che buoni! 😍😍😍😍
Ihr seit so toll, danke für's teilen!!
Oh, a staircase factory. That's...neat.
Oooooooh how delicious 😋
Beautiful lady and yummy recipe 😋
I can't hear the word lamb sauce without Gordon Ramsay screaming in my head
espectaculare
I consider this channel like gold but please try to change de background track is driving me crazy listening to it on every episode. Thanks! 😁😁
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GiuseppI lol, it's GiuseppE, Trump did the same mistake with the former premier Giuseppe Conte. Great video as usual!
many thanks for the correction; actually I typed the wrong name anyway (don't let one's fingers do the talking) and it's Giovanni - with an 'i' so I got something slightly right! 😀 best wishes, Vicky
I've been making pasta alla chitarra with ragu di agnello for many years (and I used to live about 45 minutes from Teramo), but my ragu is a true ragu...I snip the lamb into one centimeter pieces, shop the carrots, celery and onion fine, to make something more like a standard ragu. Her sugo is more of an infusion of the lamb and vegetables, I'm sure it is good, but l prefer my style, with little meat chunks punctuating that chewy pasta. Wish I had known about this dude and his hand-made chitarre...I would have loved to have snapped one up before I left Italy last year!
Thanks for this great video, Vicky and team!
hi Michael, your sugo sounds a good variation. best wishes, Vicky
☺️🤗💐🙏
how does Maria clean the chitarra strings after use?
the strings are so taught and fine, dough doesn't stick. Maria just wipes them with a damp cloth. best wishes, Vicky
We don’t see her add green pepper in the sauce. Carrot, celery, basil, parsley. Did I miss it?
hi Steven, we used a clip showing the plate of ingredients on which there is the pepper - perhaps we should have stayed with it for longer. We didn't have a clip of the peppers actually going in; I think Maria's daughter was helping and it was too tricky to fish out the peppers from the sauce once added! best wishes, Vicky
I have located the lamb sauce
beautiful! but what happens to the lamb steaks? I hope they don't throw those away!
We can't see how much pressure she needs to push the dough through the chitarra.
Funny that this is one kind of pasta we can't buy in the store.
I wish you could sell those pasta knives in the US. You can’t order knives through Amazon internationally.
Maybe I missed it but what happened to the lamb? Either way, this looks so delicious.
hi Nadia, the lamb is eaten separately as a main course. best wishes, Vicky
I would love to have one of his Kataras. Can you post contact info please?
Dear Mr. cmiller, i posted them here, in a reply to the post of Sue and Danny. 😀
I mentioned the website in the description box, but you can also find Giovanni through his Instagram account @labottagadellachitarra best wishes, Vicky
@@pastagrannies Dear Mrs. Vicky, thank you and excuse me, i'm deaf and i follow your films without the sound, while reading the subtitles.
Often, the subtitles are wrong or they lack some word.
My English is not good and i learned it in recent times, infact i took French at school.
I salute you. 😁
No need to apologise Eolo, there was no correction intended from me - just to make it easier for those interested in buying a chitarra. Which subtitles are you reading - the automatically generated ones? Alas they are often wrong. We translate what our grannies say, but not what I say (and we spend a lot of time trying to get them right). We also translate my audio for Facebook (but the videos are square, which I don't like). So you may find it easier reading them via FB. And your English is great! best wishes, Vicky
@@pastagrannies Dear Mrs. Vicky,
good morning, i'm sorry for the delay in replyng; you are very kind. 🙂
Indeed, the subtitles translated by you are very good. 😃
Other subtitles aren't so, but only because the software is flawed.
Thank you for your advice, i should try reading Facebook subtitles.
Honestly, i don't like social networks, it seems to me that their members use them to tell us their own business, speaking with respect for them; however, i understand their importance to the trade.
I manage to read and write English, but i absolutely don't know the pronunciation of the words; of course, it's nice to read a native speaker's appreciation of my writing. ☺️
Thank you and greeting again. 🙂
Very different from what we call a mandolin!
So rarely do we see le nonne putting salt in the dough. My (Neapolitan) Nonna taught me never salt in the dough only in the water. Does anyone know why some put it in the dough? Is it regional? Personal preference? Thanks!
Personal preference.
My mum adds a little salt to the pasta, for preference. Mum would always say that there are as many recipes for pasta as there are Italians - meaning, everyone makes it and eats it to their preference.
What happened to the lamb?
the lamb is eaten separately as a main course. best wishes, Vicky
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I don't eat lamb sauce, sorry.
I don't eat lamb at all!
It's cruel.
Meravigliosa ❤
That's a DUDE!!!