Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Sauce | not in our table | 0 |
| Meat | not in our table | 0 |
| Sheep | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200 g [7 oz] durum wheat flour
- 250 g [8 oz] wether sauce (an exceptionally tender meat from a castrated male sheep)
- 50 g [2 oz] well-aged grated “pecorino” (hard cheese made from ewe's milk)
- eggs
- a pinch of ground chilli pepper
- salt
Directions
The pasta rectangles are laid onto Abruzzo "chittara", pressed down with a rolling pin, and the metal strings slice the pasta.
If you can't get your hands on a "chitarra", roll out the pasta into out until it’s 2-3mm [1/8 in] thick and cut this into equal strips.
To make the pasta, empty the flour in a mound on the work surface and make a well in the middle.
Break the eggs and a pinch of salt into the hole.
Work the ingredients together until a soft, even dough forms; cover the dough with a cloth and leave it to rest in a dry place for 30 minutes.
Roll out the dough until it’s 2-3 mm [1/8 in] thick, cut it into lots of "chitarra"-sized rectangles, and make the spaghetti as explained.
Cook the spaghetti in salted water, dress with the wether sauce, the chilli pepper and the cheese.
Spaghetti made with the "chitarra" can also be served with a beef or goats' meat and tomatosauce.