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welcome to italian cuisine at home today chitarra
and spaghetti alla chitarra
traditional cooking tool for making quick and easy homemade pasta
I knead know dugh for spaghetti
at first
stir
dough
with half of water dose
the dough for all semolina flour pasta, spaghetti and macaroni
over all
it will better if you make it
with a good texture
so better some water less than more
add then water a little at time
until a homogeneous dough
as always put onto a board
and knead
knead for about 10 minutes
that time the doses were
200 gr of flour and 200 gr water
it should be an average dose
keep always apart some semolina flour
useful for drying the dough when too wet, let dry some minutes the dough
then roll using the rolling pin
300 gr i split into two balls
as on the chitarra
don't work too large layers
i find this more useful
by preparing the layers cut to rectangles
rather regular
and the dough must be not too thin
flour chitarra
put the layer of dough on the wires better if shorter then chitarra
because as you can see
making pasta
it will becom longer
flour again
it is last chance for making thick
spaghetti
then begin
to roll rolling pin over
for obtaining
the cut of the dough layer
wires well tensed
and spaghetti sing
here we have spaghetti alla chitarra ready for drying
and to be cooked with meat, vegetarin or fish sauce, as you prefere