50 shapes of pasta - Episode 3

50 SHAPES OF PASTA- EP.3

🍝 Spaghetti alla Chitarra with Mini Meatballs & Ragù – a true taste of Italy! 🇮🇹 ❤️ @cookwithfez @giallozafferanolovesitaly

For the Pasta:
1 ⅔ cups all-purpose flour (200g)
1 ⅔ cups semolina flour (200g)
4 eggs
For the Ragù:
14 oz Italian sausages (400g)
1 lb 2 oz ground beef (500g)
1 egg
½ cup grated Parmesan (50g)
1 cup leftover bread, crumbled (75g)
5 tbsp milk (75ml)
Lemon zest, to taste
1 garlic clove, minced
Salt & pepper, to taste
For Cooking:
1 large onion, finely sliced
Black pepper, to taste
Extra virgin olive oil (EVOO), as needed
4 ¼ cups tomato sauce (1L)
Sunflower oil, for frying

Preparation
1. Make the Ragù:
Heat a pan with EVOO and roast 2 sausages.
Add black pepper and the sliced onion.
Pour in the homemade tomato sauce, cover, and simmer gently for at least 1 hour.
2. Prepare the Mini Meatballs:
In a large bowl, mix the ground beef with 2 sausages.
Add the egg, Parmesan, crumbled bread, milk, lemon zest, minced garlic, salt, and pepper.
Shape the mixture into tiny meatballs (about ½ inch / 1 cm wide).
Heat sunflower oil and deep fry for 2-3 minutes.
Transfer the fried meatballs into the simmering tomato sauce and cook for 30 minutes.
3. Make the Pasta:
Mix the all-purpose flour and semolina flour in a bowl.
Add the eggs and gradually incorporate the flour.
Knead for 10 minutes, then let rest for 30 minutes.
Divide into 4 pieces and roll out to ⅛ inch / 3mm thick.
Use a chitarra (pasta cutter) or a knife to cut into spaghetti-like strips.
4. Cook and Assemble:
Boil the pasta in salted water for 3 minutes.
Drain and mix with the ragù and meatballs.
Finish with plenty of grated Parmigiano.
And just like that, no more "spaghetti and meatballs"—only an authentic Italian masterpiece!

#giallozafferanolovesitaly #gz #pasta #foodie #foodvibes

[mariakaragianni]

Yummy 😋 delicious! Thank you for the recipe👏🏻👏🏻👏🏻