A healthy choice

Guitar Maccheroni With Meatballs


  • White flour 200 g
  • Durum wheat flour 200 g
  • Large eggs 5
  • Salt and pepper
  • Ripe tomatoes 600 g
  • Onions 1
  • Extra virgin olive oil
  • Chopped veal 200 g
  • Fresh ricotta
  • Chopped chicken breast 200 g
  • Grated Parmesan cheese 50 g
  • Nutmeg

120 min

In the early 1500s, “maccheroni” were made in the kitchens of noble families in Abruzzo (particularly around Frentana) using machine that would cut the pasta dough in long, square-shaped strings.


  1. Mix the two quantities of flour and make a well in the centre. Add the eggs and seasoning to the well and knead everything together to form a smooth, compact dough.
  2. Wrap in cling film and leave for 30 minutes.
  3. Roll out the dough to obtain “square” spaghetti.
  4. To make the sauce, heat the oil in a pan and brown the chopped onion until translucent; add the tomatoes (peeled, seeded and chopped), the parsley, salt and pepper and cook for an hour or until the sauce has become dense.
  5. In the meantime. make the meatballs by taking a bowl and adding the chopped meat, 5 egg yolks, the ricotta, Parmesan, and a pinch af nutmeg, salt and pepper. Mix thoroughly.
  6. Make small balls 1-2 centimetres in diameter with the mixture.
  7. Fry the meatballs in hot oil for a few minutes, remove and add to the sauce. Cook for a further 5 minutes.
  8. Boil the pasta, drain, dress with the sauce and serve.