Spaghetti alla Chitarra Recipe

Let me show you how I make Spaghetti alla Chitarra, a traditional pasta from the Abruzzo region in central Italy. This rustic dish, with its distinctive square-cut noodles, is perfect for a comforting and hearty meal. From my own personal experience, there’s something truly satisfying about creating this fresh pasta from scratch, it’s the perfect way to embrace the spirit of Italian cooking.

What to Expect

When making Spaghetti alla Chitarra, the dough can seem a bit tricky to handle at first, but with a little practice, it becomes second nature. The fresh pasta will have a more robust texture than store-bought versions, and it will absorb sauces beautifully.

Spaghetti alla Chitarra Recipe

Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 25 minutes
Servings: 4
Calories: Approximately 250 per serving (without sauce)
Cuisine: Italian (Abruzzo)
Course: Main dish
Equipment Needed: Chitarra (pasta maker), rolling pin, large pot for boiling pasta

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Ingredients

• 200g all-purpose flour
• 2 large eggs
• A pinch of salt
• Water (if necessary, to adjust dough consistency)
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Method

1. Prepare the Dough:
   On a clean surface, form a mound with the flour. Make a well in the center, then crack the eggs into the well. Add a pinch of salt. Slowly mix the eggs with the flour using a fork, gradually incorporating more flour until you have a dough. Knead it until smooth (about 10 minutes). If the dough feels too dry, add a bit of water, a tablespoon at a time.
2. Rest the Dough:
   Cover the dough with a damp cloth and let it rest for about 30 minutes. This will make it easier to roll out.
3. Roll and Cut the Pasta:
   Once the dough has rested, divide it into 2 portions. Roll each portion thinly using a rolling pin or a pasta machine. If you’re using a chitarra (traditional pasta maker), place the dough on the strings and press down with the rolling pin to cut the pasta into square spaghetti-like strands.
4. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the spaghetti alla chitarra and cook for 3-4 minutes, or until al dente.
5. Serve:
   Drain the pasta and toss with your choice of sauce, Pasta alla Chitarra pairs beautifully with meat sauces like Ragù or with simple olive oil, garlic, and chili flakes.
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Variations

• Vegetarian Version: Use a light tomato sauce with fresh basil or a creamy ricotta sauce for a vegetarian option.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
• Vegan: Use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) to replace the eggs.

Tips

• If you don’t have a chitarra, you can use a sharp knife to cut the dough into thin strips, though they won’t have the same texture.
• Ensure that the dough isn’t too dry or too wet, as this will affect the texture of your pasta.
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Nutritional Information (Per Serving, plain pasta):

• Calories: 250
• Carbohydrates: 50g
• Protein: 9g
• Fat: 3g
• Fiber: 2g

I hope this guide has made making Spaghetti alla Chitarra seem a little less daunting! Have you tried making fresh pasta before? Please, be honest and let me know in the comments below. I love hearing feedback from real people like you, so please leave your honest comment!