Spaghetti alla Chitarra with Classic Abruzzese Ragu

Name: Spaghetti alla Chitarra with Classic Abruzzese Ragu
Ingredients: For the pasta:; 3 1/4 cups flour (or semolina), plus more for dusting; 4 eggs; 1 pinch salt; For a classic Abruzzese ragu:; 1-2 tablespoons extra virgin olive oil; 1 onion, finely chopped; 2 ounces (50 grams) guanciale, chopped (or pancetta if you don't have this); 14 ounces (400 grams) meat (pork, veal and lamb), chopped into 1 inch cubes; 1/2 cup (125 ml) red wine; 14 ounces (400 grams) diced canned tomato or tomato passata (puree); 1 cup (250 ml) water or as necessary; 1-2 pinches salt