Pasta alla Chitarra

Method

1. 1

   Knead the flour and eggs into a firm, elastic dough and rest for 30 minutes.

2. 2

   Roll the pasta to about 3 mm and pass it over the chitarra (or cut into thin strips with a knife).

3. 3

   Fry the chopped onion, add the meat and brown well over a high heat.

4. 4

   Deglaze with the white wine, then add the passata and chilli.

5. 5

   Simmer the ragù on a low heat for at least 45 minutes, adjusting the salt.

6. 6

   Cook the pasta in boiling salted water for a few minutes, drain and dress with the ragù and grated pecorino.