Tonnarelli Pasta

Tonnarelli is a traditional pasta from Rome that is square shaped spaghetti. This is one of the oldest pasta shapes and is also known in other Italian regions by other names like spaghetti alla chitarra.

📝 Ingredients

• 3 cups (429 grams) semolina flour
• 4 eggs

👨‍🍳 Instructions

1. 1--- To make the dough ---
2. 2Reserve a couple of tablespoons of flour. Tip the remaining semolina flour onto the work surface and make a well in the middle.
3. 3Break eggs into the well in the flour
4. 4Using a fork (or fingertips) whisk the eggs like you’re making scrambled eggs. As you whisk, bring in a little bit of semolina flour from around the edges and incorporate it into the eggs.
5. 5Keep working more semolina flour into the dough. A pastry scraper is useful or just use your hands.
6. 6Add more flour as needed. The dough should not be sticky. If you are rolling by hand do not add too much flour.
7. 7If the pasta dough is too dry, knead in a little water one teaspoon at a time. If the pasta dough is to wet, knead in a little flour to adjust.
8. 8Knead the dough for 8-10 minutes until it is smooth. You’ll feel the change in the dough.
9. 9Wrap the dough in plastic wrap and allow it to rest for 20-30 minutes.
10. 10--- To roll the pasta using a pasta machine ---
11. 11Cut off a small piece of dough and keep the remaining dough covered.
12. 12Adjust the pasta machine rollers at the widest setting.
13. 13Press the portion of dough flat into a thick rectangle and dust lightly with semolina flour. Guide through the rollers.
14. 14Fold into half and pass again through the widest setting. Repeat this 6 to 8 times until the dough is smooth. Dust lightly with semolina as needed.
15. 15When the dough is smooth and has been folded a few times, start to reduce the settings of the rollers one setting at a time. For tonnarelli the pasta should be quite thick - a little under ⅛ inch or 2-3 mm. On my Imperia pasta machine I used setting #3.
16. 16Set aside on floured tablecloth to dry for about 20 minutes while you roll out the remaining dough. Turn the sheets over to assist drying.
17. 17--- To cut into tonnarelli ---
18. 18Select the cutter attachment which will cut the pasta as wide as it is thick.
19. 19Guide the pasta sheets through the cutter.
20. 20Gather up the tonnarelli and spread out onto a floured cloth.
21. 21Repeat with remaining pasta sheets.
22. 22--- To cook the tonnarelli ---
23. 23Bring a large pot of water to the boil.
24. 24When boiling, add two or three tablespoons of salt.
25. 25Put the tonnarelli into the boiling water and stir to make sure nothing sticks.
26. 26Cook the tonnarelli for 4-5 minutes or until tender but still firm. Check by tasting.
27. 27Drain well and mix with desired sauce.