Spaghetti alla Chitarra (Tonnarelli) Recipe

Ingrédients

• 200 g wheat flour (- 1 1/3 cups, “00” flour)
• 200 g semolina flour (- 1 1/3 cups)
• 4 eggs (- large eggs of at least 65-70 g (2.5 oz) each.)

Préparation

1. 1

   --- Prepare the Dough ---

2. 2

   mix: On your work surface or in a large bowl, mound the flour and create a well in the center. Crack the eggs into this well. Using a fork, beat the eggs gently, gradually incorporating the surrounding flour. Continue mixing until a shaggy dough forms.

3. 3

   knead: At this point, use your hands to knead the dough vigorously for about 10 minutes. The goal is to achieve a smooth and homogeneous dough ball.

4. 4

   let rest: Once the desired consistency is reached, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

5. 5

   --- Roll Out the Pasta ---

6. 6

   press: After the resting period, cut off small portions of the dough. Press each piece lightly with your hands to flatten it slightly.

7. 7

   roll out: If you have a pasta machine, feed each piece through the rollers multiple times, gradually reducing the thickness setting until you obtain a sheet approximately 5 millimeters thick. If you're rolling by hand, use a rolling pin to achieve the same thickness.

8. 8

   read: For more detailed tips and tricks on rolling out pasta, you can refer to my recipe on "How to Make Homemade Pasta".

9. 9

   --- Make the Spaghetti alla Chitarra ---

10. 10

    press: Place a sheet of the rolled-out dough onto the strings of the chitarra, a traditional Abruzzese tool used for this purpose. Using a rolling pin, press the dough onto the strings.

11. 11

    dust: Roll the pin back and forth several times, applying gentle pressure, until the pasta strands are cut and fall into the compartment below. Before starting, it's helpful to sprinkle a bit of semolina flour into the chitarra's base to prevent sticking.

12. 12

    pluck: If any strands remain attached to the strings after rolling, gently pluck the strings with your fingertips to release them—it's like playing the guitar!

13. 13

    let dry out: As you produce the spaghetti, lay them on a cutting board dusted with semolina flour to dry slightly.

14. 14

    cook: Once ready, cook the spaghetti in lightly salted boiling water for about 6 minutes, or until al dente. Drain and serve with your preferred sauce.