Nonna Maria shares a typical recipe from Abruzzo: pasta alla chitarra with pallotte cacio e uova (cheese and egg dumplings) but with a twist. She has lived in America for over 50 years – so we went to New Jersey to see how Italian traditions continue. For the pallotte use 300g grated cheese (parmigiano, pecorino or a mixture) and 300g bread, crusts removed, soaked in water and squeezed dry; 3 beaten eggs, 1 garlic clove crushed in a little salt. Mix everything together. Then fashion into a croquette. This is a link to a chitarra on Amazon as several of you have asked about them. I like it because it is double sided with different width steel strings on either side. Not a patch on Maria’s of course!.