Spaghetti alla Chitarra
User Reviews
5
4 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
5 mins
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Total Time
1 hr 5 mins
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Servings
6 people
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Calories
218 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti alla Chitarra
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This is a general recipe for the brown wheat flours: whole wheat, spelt or farro — the last two are older varieties of wheat that can be found in a health food store. The point of this kind of pasta is to be rustic and earthy: Bigger shapes, thicker ribbons, chunkier sauces and heartier accompaniments.
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Ingredients
- 10 ounces whole wheat flour about 1 1/2 cups, or farro or spelt or einkorn flour
- 3 ounces all-purpose flour about 1/2 cup
- 1 teaspoon olive oil
- egg white from 4 eggs
- 2 tablespoons water
Instructions
- Whisk together flours and pour into a large bowl. Make a well at the center.
- Whisk together the egg whites, water and olive oil and pour into the well. Mix together by hand, and when the dough comes together begin kneading — if you suspect the dough may be too dry, add a smidge of water. Use extra flour if it is too wet.
- Knead for a good 5 to 10 minutes. Wrap in plastic and set aside to rest for 1 hour, or up to 24 hours in the fridge. One neat trick is to vacuum seal your dough, which will hydrate it instantly.
- To make spaghetti alla chitarra, you want to roll out your dough to about 1/8" thick, either with a rolling pin or with a pasta maker. If you do it with a pasta maker, it will only need to be passed through to the No. 2 setting, which is fairly thick. Make sheets of dough about as long as you want your spaghetti to be.
- Lay the dough sheet on your chitarra, then use a rolling pin to roll the dough through wires. Some will stick, so you "play the guitar" by strumming the wires, which releases the pasta. Dust it in a little all-purpose flour and set aside until ready to cook.
Notes
- Farro is the best of the three choices here, as it is just the essence of wheat — a lovely aroma and pretty coffee-and-cream color. Spelt is nearly as good, but is slightly more metallic-tasting. Whole wheat flour is the fall-back, although freshly ground whole wheat flour is excellent.
Nutrition Information
Show Details
Calories
218kcal
(11%)
Carbohydrates
45g
(15%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
1mg
(0%)
Potassium
187mg
(4%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Calcium
18mg
(2%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 187mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Calcium | 18mg | 2% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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