Instructions:
Start with the dough, sifting the flour which you then pour into a well on a work surface . Dig a well in the center and fill it with 3 eggs and a pinch of salt.
Knead to mix the ingredients and create a firm and homogeneous dough . Place it in a bowl and cover it with a cloth. Let it rest in a cool, dry place for at least 30 minutes , or more.
In the meantime, make the meatballs. Place the minced meat in a bowl, together with 1 egg, pepper, a pinch of salt and the grated cheese. Work with your hands to mix everything together.
Take a little dough at a time and shape it to create small balls of maximum 1 cm . Place them on a floured tray.
Fill the bottom of a non-stick pan with a couple of tablespoons of olive oil and place it on the stove.
Brown the meatballs here for a few minutes, over medium heat . Then, let them cool on a tray covered with absorbent paper.
Move on to the sauce. Take a large pot and pour a couple of tablespoons of olive oil. Add the chopped onion and garlic. Fry for 5 minutes , over low heat, then add the tomato sauce. Cook for 35-40 minutes , until the sauce reduces. Once finished, season with salt and a few basil leaves.
Take the dough for the egg pasta spaghetti. Flour a work surface and, with a rolling pin, roll out the dough. Make sure you get sheets of little thickness and the width suitable for the guitar. Flour them too.
Place one sheet at a time on the guitar and press with a rolling pin until you obtain square-section spaghetti. Gradually transfer the dough onto a paper tray to dry it and dust it with more flour.
Once all the spaghetti have been made, the sauce will be ready. Dip the meatballs in the sauce and put the pan back on the stove. Cook over medium-low heat for another 10 minutes .
Next, cook the pasta. Fill a pan with plenty of water and salt it. When it reaches the boil, immerse the spaghetti and boil for about 5 minutes .
After draining them, distribute them on plates and season them with sauce and meatballs.
Storage
Once seasoned, spaghetti alla guitar with meatballs must be consumed immediately. Alternatively, you can freeze fresh raw pasta. Meatballs can also be stored, but alone, in the fridge for 1-2 days .
Once browned, let them cool and store in an airtight container in the refrigerator until you’re ready to use them.
