Homemade Spaghetti alla Chitarra
Traditional Italian pasta made with egg dough, cut using a chitarra pasta cutter.
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- •3 Eggswhole
- •300 grams Flour
- •1 teaspoon Olive oil
- 1
Make a well in the flour and add the three eggs in the center.
1 min
- 2
Beat the eggs by hand using a fork, pulling in a little bit of flour at a time.
2 min
- 3
Mix the pasta dough by hand until smooth and not sticky.
5 min
- 4
Cover with plastic wrap and let the dough rest for at least 30 minutes.
30 min
- 5
Stretch the pasta to a thickness of 2 to 3 millimeters using a pasta machine or rolling pin.
5 min
- 6
Use a chitarra to cut the pasta into square noodles.
5 min
- 7
Sprinkle with flour to prevent sticking and separate any clinging noodles.
2 min
- 8
Cook in salted water for 2 to 3 minutes or until al dente.
3 min
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