Method

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.

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.

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.

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.

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.

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.