How to Make Spaghetti Alla Chitarra
Fresh pasta is a staple of Italian cuisine and is revered for its delicate texture and rich flavor. In this recipe, we will guide you through the process of making a traditional type of spaghetti known as “Spaghetti alla Chitarra.” Moreover, this dish is so easy to make that even a novice cook can produce a perfect plate of pasta.
Additionally, making fresh pasta from scratch is a time-honoured tradition that has been passed down through generations of Italian families. With this recipe and the guidance of Nonna’s experienced hands, you can bring the taste of Italy into your own kitchen. Lastly, get ready to impress everyone with a plate of homemade Spaghetti alla Chitarra. That is sure to delight their taste buds.
Watch Spaghetti alla Chitarra video recipe:
How to Make SPAGHETTI ALLA CHITARRA Like an Italian
Vincenzo’s Top Tips To Make Spaghetti Alla Chitarra
Get rid of the stickiness
Keep some extra flour close by and sprinkle it over your hands as you knead the dough to get rid of the excess sticky bits that are likely to be all over them!
Cover it every time you finish
Make sure you cover the remaining fresh pasta dough each time you finish using it to stop it from drying out and also so that it doesn’t continue to rise.
Knead the dough well
Kneading the dough is essential to developing the gluten, which gives the pasta its structure and chewiness.
Rest the dough
After kneading, let the dough rest for at least 30 minutes to allow the gluten to relax and make it easier to roll out.
Use a pasta machine
A pasta machine makes it easy to roll out the pasta dough into thin, even sheets, which is crucial for making Spaghetti alla Chitarra.
Spaghetti Alla Chitarra
- Wooden board for kneading the pasta dough
- Small plate or bowl
- Pasta making machine
- 600 grams Flour
- 6 Eggs
- To make the spaghetti alla chitarra, pour the flour on to your board/table.
- Make a small-medium size mound using the flour and create a well in the centre.
- Crack each egg onto the plate, then drop it into the well. This will prevent any unwanted egg shell remnants from getting inside the flour.
- Whisk the eggs carefully using a fork.
- Bring the edges of the flour into the centre with the fork, and quickly continue to cover them all the way around. Keep doing this (making sure the egg doesn’t run away!) until all of the eggs have folded into the flour. You will need to use your hands at this point.
- Begin to mix it together using both hands until the dough for the fresh pasta begins to form.
- Keep kneading the dough so that it begins to firm up and also smooth out.
- Cover the fresh pasta dough and let it rest for ½ hour.
- After ½ hr, check that you are happy with the texture of the dough by pressing down softly on it using both palms.
- Cut a couple of slices from the main piece – approx. 2-2.5cm thick, and feed them through the largest slot in your fresh pasta making machine. Each time it passes through, fold it together and repeat.
- Work your way down to the thinner options until you get the smooth consistency required. You might need to sprinkle some added flour on top of the sheet, to prevent it from sticking.
- It is then time to pass the pasta sheets through the correct option for SPAGHETTI ALLA CHITARRA!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
How to serve Spaghetti Alla Chitarra
To achieve a deeper flavor profile you can complement the tender homemade pasta with a rich, tomato-based sauce. Additionally, you can garnish it with fresh basil leaves, which add a sweetness and herbaceous flavor.
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