Put the flour onto a clean surface or wooden pastry board and make a well in it
Put a pinch of salt and the beaten eggs into the center of the well.
Mix together well. You can decide whether to add or remove some of the flour depending on the consistency. The dough must be quite solid, but not too hard. If it is too dry you can add a little water.
You need to knead the dough for as long as possible and as vigourously as possible.
Pour some drops of oil onto the palms of your hands to finish off the kneading.
Leave the dough to rest for at least a couple of hours in a lightly floured container covered by a plate or in cling film and placed in a cool place away from draughts.
When the time is right, roll the dough out into thin sheets to be cut into strips as long as the width of the chitarra.
Place a sheet on the chitarra.
The rolling-pin should rolled up and down along the length of the dough with a movement that puts pressure on the dough rather than stretching it! (See the video above)
The spaghetti will fall through cut into a thin squared strips.
If any strands of the pasta are left hanging on to the chitarra, a simple strum with a finger across the wires will help to loosen them.
Cook the pasta in a large pot of boiling salted water for a few minutes until al dente. Drain and toss with a traditional Abruzzese ragu served with grated Pecorino cheese or a simple tomato sauce with peperoncino if required.