Spaghetti alla Chitarra are one of those timeless Italian dishes born from simplicity and tradition. Just flour, eggs, and a special tool called the chitarra, which cuts the dough into square-shaped strands with an incredible texture. It’s rustic, authentic pasta that pairs beautifully with rich sauces like carbonara or sausage ragù. A recipe I come back to often—and one that never disappoints.
Traditional
Fresh pasta
Italian
Vegetarian
Spaghetti alla Chitarra
Spaghetti alla Chitarra are a traditional Italian fresh egg pasta made with flour and eggs, cut using a special stringed tool called chitarra. Perfect with carbonara or sausage sauce.
Ingredients
- Eggs 4
- Semi-whole wheat flour 400 g
- Water or milk as needed
- Salt to taste
Tools
- Pasta chitarra
- Rolling pin
- Bowl
- Pot
Instructions
- Place the flour in a mound and crack the eggs into the center.
- Gradually mix the flour into the eggs and knead by hand.
- Add a little water or milk if needed to soften the dough.
- Knead until smooth and elastic.
- Cover with a cloth and let rest for at least 30 minutes.
- Roll out the dough and cut sheets to fit the chitarra.
- Press the dough through the chitarra using a rolling pin.
- Cook in plenty of salted boiling water for a few minutes.
- Serve with carbonara or sausage sauce.
Nutritional values (per serving)
Calories
410 kcal
410 kcal
Fat
12 g
12 g
Carbohydrates
58 g
58 g
Protein
16 g
16 g
Sugar
2 g
2 g
Fiber
4 g
4 g
Sodium
120 mg
120 mg
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