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freshly made spaghetti alla chitarra with tiny meatballs (pallottine) served in a rustic ceramic bow

Spaghetti alla Chitarra with Tiny Meatballs (Pallottine)

Homemade square-cut spaghetti from Abruzzo, made with 00 and semolina flour, tossed in a silky tomato sauce with tiny meatballs. The chitarra tool gives the pasta rough edges that hold sauce beautifully — a comforting family dish with deep Teramo roots.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 4 people
Course: Primo, Secondo
Cuisine: Italian, Teramo region
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 200 g Italian 00 flour
  • 100 g durum semolina flour
  • 2 large eggs room temperature
  • 1 pinch of salt
  • 1 tbsp water only if dough feels dry
  • Extra semolina for dusting
For the Sauce
  • 2 tbsp extra virgin olive oil
  • 1 small onion finely chopped
  • 1 small carrot finely chopped
  • 1 small celery stalk finely chopped
  • 24 oz 680 g tomato passata or crushed tomatoes
  • Salt and pepper to taste
For the Tiny Meatballs (Pallottine)
  • 250 g finely ground beef or veal or a mix
  • 1 egg
  • 2 tbsp grated Pecorino Romano or Parmigiano
  • 1 pinch of nutmeg
  • Salt to taste
  • Olive oil for frying or brushing if baking

Method
 

Make the Dough
  1. Sift 00 flour and semolina flour into a bowl.
  2. Make a well in the center and add the eggs and salt.
  3. Mix with a fork until a rough dough forms.
  4. Transfer to a floured surface and knead for 5–10 minutes until smooth and elastic.
  5. Wrap and rest the dough for 30 minutes at room temperature.
Roll and Cut the Pasta
  1. Roll the rested dough into a 3 mm (⅛ inch) thick sheet.
  2. Dust with semolina on both sides.
  3. Lay the sheet over the chitarra and roll with even pressure until square strands fall through.
  4. No chitarra? Cut evenly by hand with a long knife or use a spaghetti cutter.
  5. Dust the cut pasta with semolina and form into loose nests.
Prepare the Sauce
  1. Heat olive oil in a pan and cook the onion, carrot, and celery until soft and golden.
  2. Add passata, season with salt and pepper, and simmer gently for at least 30 minutes.
Make the Tiny Meatballs
  1. Mix ground meat, egg, cheese, nutmeg, and salt until just combined.
  2. Shape into tiny balls (1.5–2 cm).
  3. Pan-fry in a little olive oil until lightly golden or bake at 375°F (190°C) until just cooked.
  4. Add to the simmering tomato sauce for a few minutes to finish cooking and absorb flavor.
Cook the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Cook fresh pasta for 2–4 minutes until al dente.
  3. Transfer directly to the sauce with a splash of pasta water.
  4. Toss gently to coat every strand.
Serve
  1. Spoon extra sauce and a few meatballs on top.
  2. Drizzle with olive oil and sprinkle with Pecorino.
  3. Serve immediately while hot.

Notes

  • If you can’t find 00 flour, use all-purpose flour plus a spoon of semolina.
  • Resting the dough is key — don’t rush it.
  • Save some pasta water; it helps the sauce stick.
  • Pecorino gives the most authentic flavor; Parmigiano or Grana Padano work too.
  • You can freeze uncooked nests or cooked sauce for easy reheating later.