Spaghetti alla Chitarra with Wether Sauce

== Description ==
The pasta rectangles are laid onto and 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 [⅛ in] thick and cut this into equal strips.
* 4 servings
== 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 ==
# 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 [⅛ 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 tomato sauce.
Category:Slovenian Meat Dishes
Category:Pecorino Tuscano Recipes
Category:Wheat flour Recipes
Category:Egg Recipes
Category:Chile pepper Recipes
Category:Chitarra Recipes
Category:Recipes that need photos