Abruzzo
Spaghetti alla chitarra
Spaghetti alla chitarra from scratch, with the egg pasta dough of the sfoglia master himself, Evan Funke.
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Ingredients
455 grams 00 flour (we use Caputo)
260 grams fresh, organic eggs (approx 5 large eggs)
Method
Sift the flour onto a wooden work surface.
Make an 8 inch well in the center.
Toss your eggs into the well.
Whisk the eggs.
Slowly incorporate the flour into the egg.
Use your bench scraper to continue incorporating the egg and flour together. Don't get frustrated, it takes time and patience (Dad has none).
Work the dough with your hands for about 10 minutes, folding it over itself over and over.
Form a ball.
Cover the dough tightly with plastic wrap.
Set it aside for one hour. Let the gluten do its thing.
Unwrap the dough.
Lightly flour your wooden work surface.
Go to town rolling it out with your large rolling pin (every Italian son's worst nightmare growing up), rotating the dough in 1 to 2 inch increments.
Roll it out until it's about 5 post-it notes thin.
Cut the dough into rectangular sheets that will fit onto the top of your chitarra (basically a pasta guitar).
Anoint the dough with some flour.
Roll it out on and through the chitarra.
Enjoy!
