Maccheroni alla chitarra

maccheroniallachitarraServes for 6 persons: 700g of flour, 6 eggs (1 egg per person), 200g of lamb, 200g lean pork, three large boxes of tomatoes (or 2 bottles of tomato 1 liter), 50g of butter, 1 cup of oil, 1 small onion, 1 carrot, salt to taste, parmesan at will.

Preparation: Place the flour at fountain. Knead the dough, adding the eggs (white and red), for 35-40 minutes. With a rolling pin to make the dough, not too thin. Cut the dough into rectangles 60cm long and about 20cm wide. Place each rectangle on the guitar (lengthwise) and press with a rolling pin, so as to obtain the macaroni. Apart from preparing the sauce with tomatoes, meat, butter, olive oil, whole onion and carrot (cooking time: at least 1 hour). In a pot large enough salt and boil on high heat plenty of water. Got a boil, pour the macaroni and wait for them to float (this will happen within a few minutes). Stop cooking with very cold water. Season immediately, sprinkle (if you want) with parmesan cheese and serve hot. It may be added at will, before serving, a few drops of oil, in which you will be made a little fried chili chopped.