Spaghetti Alla Chitarra With Classic Abruzzese Ragu

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   ["Place the flour on a clean surface, create a 'well' in the middle of the flour and add the salt and cracked eggs. Using a fork, whisk the eggs together and, still whisking, slowly begin to incorporate the surrounding flour until the mixture becomes creamy and eventually becomes too thick to continue whisking.", "With floured hands, finish combining the flour until the dough no longer sticks to your hands. Depending on the size of the eggs, you may not need all the flour or you may find the mixture too dry - in this case, you can add a bit of water until you have a dough you can work with. Knead on a floured surface for about 5 minutes or until it becomes smooth, elastic and a finger poked into the surface of the dough bounces back. Let the dough rest, covered with a damp cloth, under a bowl, or in cling film, for at least 30 minutes, better even a couple of hours.", "Divide the rested pasta dough into four pieces, and, keeping the pieces that are not in use covered, roll out the pasta into thin sheets with a rolling pin or pasta rolling machine to about 1/8 inch thick. Let the pasta sheet ""dry"" for a few minutes before laying it along the top of the ""guitar"" and rolling with a rolling pin to cut the noodles. Dust the spaghetti with plenty of flour and remove from the ""guitar"

* Per serving · 4 servings · Values may vary.