HOW TO MAKE FRESH EGG PASTA: SPAGHETTI ALLA CHITARRA
HOW TO MAKE FRESH EGG PASTA: SPAGHETTI ALLA CHITARRA
- 100 grams flour, plus extra for dusting
- 1 large egg
- plus 1 large egg yolk
Place 100 grams flour in a large bowl and make a well in the middle. Put the egg and egg yolk into the well and use a fork to whisk the eggs, slowly incorporating the flour, little by little, until and dough starts to form. Turn out onto a lightly floured board and knead the dough until smooth and elastic, then wrap with plastic wrap and let rest for 1 hour.
Alternately, use a food processor to bring the flour and eggs together until they resemble coarse bread crumbs. Tip out onto a lightly floured board and knead.
After the pasta has rested, lightly dust with flour and press into a rectangle shape. From here you can either roll out the dough by hand using a rolling pin, or you can use a pasta machine to roll out the dough, starting at the widest setting, and dialing it down after roll.
When the pasta reaches your desired thickness, it’s time to cut it. You can either cut it by hand, using a knife, or use the pasta machine with the spaghetti setting. Or, you can use a chitarra. To use the chitarra, trim your pasta sheet to slightly smaller then the length of the chitarra, then use a rolling pin to push the dough down so that the strings of the chitarra cut the pasta into spaghetti.
