Maria makes spaghetti 'alla chitarra' with lamb sauce | Pasta Grannies 

This video is a fine example of why I love this channel! The history, the people who create devices to make unique pasta, and then the unique people who use them to create wonderful food. I was immediately struck by the fact that this lovely woman, Maria, began teaching school the year I was born, 1954! Her husband, and his expression of admiration as she prepared the dish, was a sweet aside and showed his love, not of just her food, but of Maria. Wonderful video!

My grandfather made one for me and I treasure it. The noodles are thin square sides and slightly rough which helps the sauce cling to the noodles. Grandpa added pecorino cheese to his dish while the rest of the family prefered parm. Such a trip down memory lane ! Thank you.

What a wonderful voice and enunciation this lady has, and what enchantingly neat pasta! I like that Maria played the chitarra for us, too: I think we all wanted her to do that.

Maria looks like she would be a great teacher, she just exudes knowledge! And the spaghetti is just fantastic!

I heard on another Italian cooking channel “if you don’t get emotional while eating Italian cooking you didn’t do it correctly! ‘ I never really thought about that until then. How our tastebuds can bring emotions into the body! I believe it’s true and I’ve actually been more present when cooking and it transforms the simplest dishes into an art form for the senses! Thank you

Maria’s Italian is so beautiful to listen to and easier to understand. Her pasta here is beautiful !

That is what I call perfection! the chitarra never fails to fascinate me, to see Papa sitting in the corner took me back to seeing my own Nono sitting like that as the " women " got on with our pasta lunch. When I saw the conceded smile on Maria's face when her husband declared buonissimo! it made me quite emotional as to this day it so pleased her to feed her husband and make him content, how very lovely to see. Thank you Vicky, what an envious job you have!. Ramon.

Amazing to see la signora making pasta alla chitarra the same way my mum makes it. My mum also has the exact same plates in which they served the spaghetti. Wonderful!

Look at that view from her balcony! Breathtaking 💜 that machine would be amazing to own!

Oh, I want a chitarra. What a neat invention!

This is why I am subscribed to this channel! Pasta Grannies is fire! Hoping you reach 1M subscribers soon:)

so cool to see this! my family is from Pretoro (i was born in Pretoro!!) and my mom made pasta like this all the time! and lamb ragu! thanks so much for posting this! viva Pretoresi!!

I loved her voice and her accent. Is it regional or is it just the clarity with which she speaks? At any rate, she was completely lovely anf the food had an elegant simplicity.

Grannies, spaghetti, lamb sauce... I'm here!

Wow painstaking labour of love! Never seen a chittara! Learnt something new today. Pasta looks wonderful. Thank you.

I love how nonnas always do a little laugh when someone asks their husbands about how they like the dish. So cute!

Love this channel. Thank you so much for creating this historical record to be preserved and cherished.

Delicious recipe, I’ll be making this for sure. Wonderful episode and the view from her window!! Maria has a beautiful voice.

Thanks you for the fantastic video about pasta alla chitarra and Abruzzo! Maria is wonderful and a great teacher. We are Americans who live in Teramo province, and I never knew there was a difference between the Teramo and Chieti styles if chitarra. We get down there all the time to shop (the IKEA is in Chieti) so I'll definitely check out Giovanni's store. Lamb is everything in Abruzzo, and the quality is superb from the chops to the arrosticini fatto al mano (never marinated or herbed!!) Just grilled and sprinkled with salt, the chops with a squeeze of fresh lemon, the lamb is that good. When you eat lamb and have a sip of the local Montepulciano d'Abruzzo or the rosato made with it (Cerasuolo) the French wine expression of terroir is truly exemplified. The Abruzzese tomato sauce for pasta is a bit lighter and more refined than further south (just as good but different!) Frequently with carrots, celery, and onions like Maria used (the soffritto or mirepoix, probably a remnant of the French and Spanish rule of the area.) Pasta alla chitarra is chewier and more robust, so a lighter sauce pairs with it perfectly. And don't forget to drizzle with chili oil and/or the sharp aged pecorino, or top with the snipped fresh red or green chilis, a very Abruzzese thing.

I love the look on her face at the 9.39 mark as she watches him eat her pasta .. heartwaming!

Yes! Have a soft spot for Abbruzzese cooking

Maria is delightful!!! Watch her eyes, she has a mischievous sense of humor.

I love how the pasta was made.. lamb sauce, that i would love to try... ❤❤❤🌹

What a marvelous creation the chitarra is!! Maria is very skilled in using it and making that lovely pasta dish. TFS, Sharon♥️🤗

This was fascinating! I would love to purchase one of those guitars

Grazie Maria!

My nonno's village! #Pretoro

my favorite channel 💕💕

I love how she drew a cross in the flour first, it reminds me of my sitto doing the same while she taught me how HER sitto did that while making a meatloaf (the name i cant remember rn). they make a cross pressed on top of it with their hads just like Maria did in the flour, and so the resemblance made me smile.

This made my mouth water

😯Wow, this looks delicious

I love this channel so much!!

Maria your lovely very good cook my Daughter is Maria too God bless from Adelaide south Australia

A great device for perfect linguine~

Maria is bravissima so does her pasta. It’s funny the husband did nothing, almost zero help and he ate in the end. That’s life of her generation.

Definitely my sort of meal. Wonderful. 👍

Ihr seit so toll, danke für's teilen!!

I consider this channel like gold but please try to change de background track is driving me crazy listening to it on every episode. Thanks! 😁😁

Che buoni! 😍😍😍😍

Oooooooh how delicious 😋

Beautiful lady and yummy recipe 😋

GiuseppI lol, it's GiuseppE, Trump did the same mistake with the former premier Giuseppe Conte. Great video as usual!

espectaculare

I have located the lamb sauce

I wish you could sell those pasta knives in the US. You can’t order knives through Amazon internationally.

We don’t see her add green pepper in the sauce. Carrot, celery, basil, parsley. Did I miss it?

I would love to have one of his Kataras. Can you post contact info please?

Maybe I missed it but what happened to the lamb? Either way, this looks so delicious.

how does Maria clean the chitarra strings after use?

So rarely do we see le nonne putting salt in the dough. My (Neapolitan) Nonna taught me never salt in the dough only in the water. Does anyone know why some put it in the dough? Is it regional? Personal preference? Thanks!

We can't see how much pressure she needs to push the dough through the chitarra.

What happened to the lamb?

😋😋😋😍🥰🥰🥰🥰😍😋😋😋😋😋😋🤤🤤🤤🤤😋😋😋😋😋😋😋😋😋💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💕💕💕💕💞💞💖💖💖💖💖💖💓💞💞💖💖💞💞💞🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡💞💞💞💓💓💓💓💓💓💓💓💓💓💓💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💕💖💖💖💖💖💖💖💓💓💓💓💓💓💓💓💓🥘🥘🥘🍲🍲🍲🍲🍲

That's a DUDE!!!

Is the lamb served secondo?

I LOVE PASTA GRANNIES 😻

You can tell when a relationship/friendship has matured to a good place, his silence spoke volumes, Maria just knows he loves it. Love the chitarra, I was just congratulating myself as to how much of the conversation I'm getting without looking at the subtitles. Then I went to the website; which google doesn't seem to want to translate & realised how lost I am. Will have a closer look later. Brilliant video Vicky, love to learn something new. Such a simple dish but I bet it tasted wonderful. Thank you as always.

Fabulous!!! I got a chance to use la chitarra and make some pasta at my friend's restaurant Mr Bianco in Melbourne.

I would give anything to watch her and eat some! This was wonderful!!

Another magnificent episode, she actually made me curious how many wee ones "borrow(ed)" their mothers chitarra to play music.

My mom brought me home a Chitarra from Puglia back in the late 1980s that is two sided so I can make thin or thick noodles. Maybe this weekend!

Mucca sacra! We are having pasta (sadly, not chitarra) with lamb ragu for dinner tonight.

I so look forward to seeing the weekly video. Thank you for focusing on such gifted cooks. Just delightful!

I can't hear the word lamb sauce without Gordon Ramsay screaming in my head

Oh, a staircase factory. That's...neat.

👍👍👍

☺️🤗💐🙏

beautiful! but what happens to the lamb steaks? I hope they don't throw those away!

Just wonderful

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Very different from what we call a mandolin!

I've been making pasta alla chitarra with ragu di agnello for many years (and I used to live about 45 minutes from Teramo), but my ragu is a true ragu...I snip the lamb into one centimeter pieces, shop the carrots, celery and onion fine, to make something more like a standard ragu. Her sugo is more of an infusion of the lamb and vegetables, I'm sure it is good, but l prefer my style, with little meat chunks punctuating that chewy pasta. Wish I had known about this dude and his hand-made chitarre...I would have loved to have snapped one up before I left Italy last year! Thanks for this great video, Vicky and team!

I don't eat lamb sauce, sorry. I don't eat lamb at all! It's cruel.

Meravigliosa ❤