Abruzzo Square-Cut Spaghetti with Pork Meatballs in Tomato Sauce

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Square-cut spaghetti made on a traditional chitarra wire cutter is the signature pasta shape of Italy's Abruzzo region, where it is tossed with tiny meatballs simmered in a rich tomato-wine ragù. The cross-section of these sturdy strands holds onto the chunky meat sauce beautifully, giving every bite a perfect balance of chewy pasta, savory pork, and tangy tomato.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 82 gCarbs
• 6 gFiber
• 9 gSugar
• 42 gProtein
• 980 mgSodium
• 820 mgPotassium
• 280 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the pasta dough

• 3 cups (400 g) fine semolina flour
• 4 large eggs
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt
• 2 to 4 tablespoons warm water, only if needed

For the pork meatballs (polpettine)

• 1 lb (450 g) ground pork shoulder
• 1/2 cup (40 g) fine dried breadcrumbs
• 1 large egg
• 1/3 cup (30 g) grated pecorino romano
• 2 tablespoons chopped flat-leaf parsley
• 1 garlic clove, finely grated
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the tomato-wine ragù

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, thinly sliced
• 1/2 cup (120 ml) dry white wine
• 2 tablespoons tomato paste
• 1 can (28 oz / 800 g) crushed San Marzano tomatoes
• 1 small bay leaf
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste

For finishing

• 1/2 cup (50 g) grated pecorino romano, plus more for serving
• 2 tablespoons chopped flat-leaf parsley
• Drizzle of extra-virgin olive oil

Directions

1. Make the pasta dough: mound the semolina on a wooden board, make a wide well in the center, and crack in the eggs along with the olive oil and salt. Using a fork, gradually draw the flour into the eggs, then switch to your hands and knead for 8 to 10 minutes until the dough is smooth, elastic, and firm. Wrap in plastic and rest at room temperature for 30 minutes.
2. While the dough rests, prepare the meatballs: combine ground pork, breadcrumbs, egg, pecorino, parsley, garlic, salt, and pepper in a bowl and mix gently with your hands just until uniform. Roll the mixture into small marbles about 1 inch (2.5 cm) in diameter; you should get around 30 to 35 meatballs.
3. Make the ragù: heat the olive oil in a wide skillet over medium heat. Add the meatballs and brown them on all sides, about 5 minutes. Lift them out and set aside. Add the onion to the same pan and cook until softened and golden, 5 to 6 minutes, then stir in the garlic and cook for 30 seconds.
4. Pour in the white wine and let it bubble and reduce by half, about 2 minutes. Stir in the tomato paste and cook for 1 minute to deepen the flavor, then add the crushed tomatoes, bay leaf, and red pepper flakes. Return the meatballs to the sauce, season with salt and pepper, cover partially, and simmer gently for 25 to 30 minutes, until the sauce is thick and the meatballs are cooked through.
5. Cut the pasta: roll out the rested dough into thin sheets about 1/16 inch (1.5 mm) thick. Lay each sheet on a chitarra (pasta guitar) and press down firmly with a rolling pin so the wires cut even square strands 9 to 10 inches long. Lift the cut strands, dust lightly with semolina, and arrange on a tray.
6. Bring a large pot of well-salted water to a rolling boil. Drop the fresh chitarra pasta into the water and cook for 2 to 3 minutes, until al dente; fresh pasta rises quickly so test early. Reserve 1 cup of starchy pasta water before draining.
7. Toss the drained pasta directly into the skillet with the meatballs and ragù over low heat. Add a splash of the reserved pasta water and most of the pecorino, then toss vigorously for 30 seconds until the sauce clings evenly to each strand. Loosen with more pasta water if needed.
8. Plate the pasta in warm bowls, top with the remaining meatballs and sauce, shower with extra pecorino and parsley, finish with a drizzle of olive oil, and serve immediately.

Cook’s Notes

• A chitarra pasta frame with thin wires is essential for the authentic square cross-section; if unavailable, roll the dough thin and cut by hand into 1/8-inch square strands or substitute fresh tagliatelle.
• Do not overwork the meatball mixture or the meatballs will turn tough; a light hand keeps them tender and juicy after simmering.
• If semolina flour is hard to find, you can substitute half 00 flour and half durum flour for a similar chewy bite.
• Always reserve pasta cooking water before draining — its starch content is the key to a glossy, well-emulsified sauce.
• The ragù actually tastes better when made a day ahead, so consider preparing it in advance and reheating before tossing with freshly cut pasta.

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