All ingredients ready? Let's begin!
Place the flour in a mound on a clean work surface. Make a well in the center of the flour. Crack the eggs into the well. Add the salt, water, and saffron (if using). Using a fork, whisk the eggs together. While still whisking, slowly incorporate the surrounding flour until the mixture becomes wet and starts to come together into a ball.
Using your hands, keep bringing the flour and wet ingredients together until you can knead the dough with the heels of your hands. Knead for at least 5 minutes until the dough is no longer sticky and it starts to bounce back. You can dust with more flour if needed.
Wrap the dough in plastic film and allow it to rest for at least 30 minutes while you make the ragu.
In a large skillet over low heat, warm the olive oil. Sauté the onion, pancetta, and garlic until the onion is translucent, approximately 5 minutes or more.
Add the lamb to the skillet and cook until it is browned, breaking it up with a wooden spoon.
Turn the heat up to medium and add the wine. Allow it to simmer to reduce slightly. Stir in the tomatoes with juice and the chicken stock.
Turn the heat back down and allow the sauce to simmer, covered, for approximately 35 minutes while you cut and cook the pasta. Check the ragu periodically and add a little water if needed. Season to taste with salt.
Cut the ball of pasta dough into 4 equal portions. Roll out the pasta into thin sheets with a rolling pin or pasta rolling machine to about ⅛-inch thickness. Let the pasta sheets rest for a few minutes to dry out a little before cutting.
Lightly dust the chitarra strings with flour. Place a sheet of pasta on top of the strings of the chitarra and roll with a rolling pin to cut into the noodles. Dust the cut noodles with flour and remove them from the box of the chitarra, shaking off any excess flour.
Transfer to a floured sheet pan while you continue to cut the rest of the sheets of pasta. Alternatively, use your pasta machine or attachment to roll the sheets into spaghetti or linguini.
Bring a large pot of water to a boil over high heat. Season the water with 1 ½ tablespoons of kosher salt.
Cook the pasta for about 3 minutes until al dente.
Remove ⅓ cup of pasta water and add it to the ragu. Drain the pasta and toss it into the ragu to coat evenly.
Serve immediately with plenty of pecorino cheese on top.