For the Pasta Dough:

400gr flour plus extra

Warm water

Salt

Place the flour in a wooden pasta board, make a well in the center. Pour the warm water into the well, and add the salt. Using a fork, work the flour into the water. Knead for minimum 20 minutes. (You may have to add more flour as you knead.) Wrap the dough in plastic, and let rest for 30 minutes.

Using a pasta machine, roll the dough out into thin sheets and leave to dry for a few minutes, and then cut them into spaghetti alla chitarra with the chitarra tool.

 

For the sauce

200gr Guanciale cut in stripes

¼ glass white wine

350gr peeled tomatoes in jar

Chilli, black pepper, salt

Extra virgin olive oil

Pecorino Romano cheese

In a large skillet hit the oil on medium fire, add the Guanciale and chilli and cook until the fat will be transparent. Add wine and leave the alcohol  evaporate. While the pasta is cooking cut the tomato in chunk and add it in the same skillet with the sauce of the Guanciale’s fat and wine. Live to cook until tomato will be saucy. Season with salt. Drain the Spaghetti alla Chitarra until tender yet firm (“al dente”) and transfer in the skillet, sauté to coat Spaghetti with the sauce. Season with pecorino Romano cheese and black pepper. Serve immediately, and enjoy!!!!

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Fiamma Arrighi

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