Tonnarelli Pasta (Spaghetti alla Chitarra)

Make the dough

1. Mix the two flours together in a large mixing bowl then tip it out onto a clean work surface. Press the bottom of the bowl onto the flour to create a well in the middle.
2. Whisk the eggs together in a separate bowl then pour them into the middle of the well. Use a fork to incorporate the flour into the egg until a rough dough has formed.
3. Use your hands to knead the dough for 10 minutes until it’s smooth and elastic. It shouldn’t be sticky. Wrap in plastic wrap or clean kitchen towel and let it rest for 30 minutes.

Shape the pasta

1. Cut the dough into 4 portions and roll on portion out with a rolling pin until it’s the same thickness as the width of the chitarra strings (around 3mm).
2. Sprinkle the chitarra and pasta sheet with a little semola then lay the pasta on top of the strings of the chitarra. Use a rolling pin to roll over the pasta a few times until it’s cut and fallen through the strings.
3. Repeat this with the remaining dough. You may need to separate the tonnarelli from each other once cut.
4. Dust them again with semola then form them into nests until ready to use.

How to cook the tonnarelli

1. Bring a large pot of water to a boil and salt it generously.
2. Boil the tonnarelli for around 4-5 minutes then transfer them to your cooked pasta sauce.