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RICETTA Maccheroni alla Chitarra con Agnello e Peperoni | Rigotti Arrotino

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🌍Authentic Italian recipe from a Italy-based creator — ingredients and steps translated below
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Rigotti Arrotino

Recipe Information

Recipe Available
Video-Specific Recipe

Macaroni

ItalianITmain
30 min
easy
4 servings
Servings4
100 gr di polpa di agnello a dadini
150 gr di passata di pomodoro
1 spicchio d'aglio
1 peperone
mezzo bicchiere di vino bianco
q.b. foglie d'alloro
q.b. sale
2 uova
150 gr farina 0
1 pizzico di sale
1

Prepare the maccheroni dough by mixing 2 eggs, 150 gr of flour, and a pinch of salt until a smooth dough forms.

2

Roll out the dough using the Ankarsrum pasta roller attachment and cut into maccheroni using the chitarra.

3

In a pan, heat some oil and sauté 1 clove of garlic until fragrant.

4

Add 100 gr of diced lamb and cook until browned.

5

Stir in 150 gr of tomato passata and 1 chopped pepper.

6

Deglaze the pan with half a glass of white wine.

7

Add bay leaves and season with salt to taste, then simmer for a few minutes.

8

Cook the maccheroni in boiling salted water until al dente, then drain and combine with the sauce.

Equipment Needed

Victorinox cut-resistant gloveVictorinox wavy kitchen knifeScanpan non-stick panchitarra pasta cutterAnkarsrum mixerAnkarsrum pasta roller attachmentbeech wood pasta drying frame

Spice Level:

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Dietary

pescatarian
Local Name: Maccheroni

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