The Guitar Pasta with Mushrooms and Pecorino Ricotta is a typical dish from Abruzzo. For many years I have spent my vacations in Abruzzo, and trips to the Maiella are never missing. In these areas, it is classic to find typical dishes based on ricotta, lamb, mushrooms, and the inevitable pasta made with the guitar, a typical wooden tool with two faces and metal wires for cutting square spaghetti and fettuccine. In this recipe, I tried to enhance the flavor using baked sheep ricotta. Another Abruzzo recipe is Guitar Spaghetti with Mixed Meat Ragout
Recipe of 07/30/2017 Updated
Other Abruzzo recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: All seasons
- Energy 501.48 (Kcal)
- Carbohydrates 54.05 (g) of which sugars 3.69 (g)
- Proteins 17.44 (g)
- Fat 25.39 (g) of which saturated 4.38 (g)of which unsaturated 2.05 (g)
- Fibers 3.09 (g)
- Sodium 809.18 (mg)
Indicative values for a portion of 245 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup remilled durum wheat semolina
- 1/3 cup water (lukewarm)
- 1 tsp extra virgin olive oil
- 1/2 tsp fine salt
- 0.35 oz dried porcini mushrooms (soaked in 100 ml of water)
- 3.5 oz sheep ricotta (baked)
- 3.5 oz sausage
- 1 shallot
- 1 oz sun-dried tomatoes in oil (well-drained from oil)
- 2 tbsps extra virgin olive oil
Tools
The recipe contains IconA affiliate links
- Kitchen Scale
- Pastry Board
- Pasta Guitar
- Mezzaluna
- Frying Pan
Steps
Pour the flours into a bowl, add oil, salt, and lukewarm water. Start mixing, then pour the dough onto the pastry board and knead until you get a not too soft dough. Let it rest covered for 30 minutes.
After resting, take the dough and roll out the sheet with the pasta machine not too thin, I reach the 5th notch because once cut it must be square spaghetti. Sprinkle the sheet with semolina and use the appropriate tool “the guitar” to cut the pasta. Just lay the sheet on the strings and pass the rolling pin over several times. The pasta will fall below and be ready. Let it dry on a cutting board and sprinkle it with semolina.
Take the sun-dried tomatoes and pat them with paper towels to remove the oil, cut them into strips and dry them in a small pan. In a pan, sauté the chopped shallot in oil, add the squeezed mushrooms and pass them with the mezzaluna. Also add the peeled and crumbled sausage, and as soon as everything colors, pour 100 ml of the filtered mushrooms’ water with a fine sieve. Let it cook on low heat with the lid for 15-20 minutes. The sauce should not dry too much. Do not add salt.
Put a pot of water on the fire and as soon as it boils, salt it and throw in the pasta. A few minutes of cooking and drain. Pour into the sauce, add a ladle of pasta cooking water, mix, add grated but chunked ricotta, and finally the sun-dried tomatoes. Serve the Guitar Pasta with Mushrooms and Pecorino Ricotta and enjoy.
