Spaghetti alla Chitarra

🛒 Ingredients

• "00" Flour 50 g · 175 kcal
• Durum Wheat Semolina 25 g · 90 kcal
• Large Eggs 45 g · 68 kcal
• Canned Crushed Tomatoes 100 g · 20 kcal
• Garlic Cloves 2 g · 2 kcal
• Extra Virgin Olive Oil 6 g · 56 kcal
• Fresh Basil Leaves 3 g · 1 kcal
• Pecorino Romano Cheese 15 g · 60 kcal

👨‍🍳 Instructions

1. On a clean surface or in a large bowl, combine the "00" flour, semolina, and make a well in the center. Crack the eggs into the well.
2. Gently whisk the eggs with a fork, gradually incorporating the flour from the sides until a shaggy dough forms. Knead the dough for 10-15 minutes until it is smooth and elastic.
3. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
4. While the dough rests, prepare the tomato sauce: Heat olive oil in a pan, add finely chopped garlic, and sauté until fragrant. Pour in the crushed tomatoes and simmer for 20 minutes.
5. Divide the dough into portions and roll each portion with a pasta machine or rolling pin to about 1-2mm thickness. Then, pass the sheets through a 'chitarra' pasta maker to create square-cut spaghetti strands.
6. Bring a large pot of salted water to a rolling boil. Add the fresh spaghetti alla chitarra and cook for 3-5 minutes, or until al dente.
7. Drain the spaghetti, reserving a little pasta water. Add the spaghetti to the tomato sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water.
8. Serve immediately, garnished with fresh basil leaves and grated Pecorino Romano cheese.