Spaghetti Alla Chitarra



We’ve paused for few days the pubblication of #sussexsquad’s recipe, but don’t worry! We celebrate Meghan’s birthday and so we suggest to take a look to her favourite recipes! Take inspiration!

Consider to participate to our GIVE-AWAY, follow this link to all details. You can win 1 of 3 “Together-our community cookbook

Dont’ forget we have a foundraiser #inspiredByMeghan running till the 15th of september, help sub-african girls to go to school, follow this link and donate!!



credits to the owner


For the Dough:

  • 2 cups of caputo flour (it’s also called “00″ flour)
  • 3 eggs
  • pinch of salt
  • drizzle of extra virgin olive oil
  • + a little water to adjust consistency if it’s too dry and crumbly


  • 1/2 onion chopped
  • A few cloves of chopped garlic
  • Chopped basil & rosemary
  • Olive oil
  • Salt & Pepper
  • Can of San Marzano tomatoes with their juices
  • Some diced carrot (for the sweetness)
  • + Pancetta (if you have it, otherwise make it vegetarian)

  1. Clear your counter and make a mound out of the flour.
  2. Hollow the middle of the flour to make a little well.
  3. Break in the eggs, salt, olive oil, and gradually start pulling the flour in from the sides.
  4. Knead and pull the dough until it becomes smooth and elastic. This will take a good ten minutes.
  5. Make a little ball, cover with plastic and let it rest for about a half hour.
  6. With a rolling pin, begin to flatten the ball of dough out from the center to the outer edge so that it’s in an even circle.
  7. Flip the dough over a couple of times, dusting it with flour to prevent sticking.
  8. Keep on rolling until the dough is about 1/16 inch thick (desired thickness depends on the type of pasta you are making.)
  9. Run the dough through the rollers of a pasta machine on desired setting, lighting dusting with flour as needed.
  10. Place the finished dough on a lightly floured surface or pasta drying rack while making the delicious sauce below.

Remember: Cooked pasta can’t wait for sauce, but sauce can wait for pasta! Pour yourself a glass of wine, and let’s start the sauce.

  1. Add olive oil to a pan on medium heat and add all the ingredients, simmering until soft
  2. Cook down with a splash of good red wine for about 25 minutes
  3. Finish with extra basil, a splash of the pasta cooking water to help bind the sauce

The pasta water is what gives sauces that silken quality

  1. Add grated parmesan cheese to your liking
  2. Place your fresh pasta in boiling water for 5 minutes. Watch it closely. You’ll know it’s al dente when it expands a wee bit in size.

Never let fresh pasta cook for longer than 7 minutes

  1. Pull the pasta from the water and stir into the sauce, twisting the noodles gently in the sauce, and twirling it onto a plate.

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