Homemade Maccheroni Alla Chitarra

Name: Homemade Maccheroni Alla Chitarra
Yield: makes about 1 pound, serving 6 as a primo or 4 as main dish
Ingredients: 2 cups (10 ounces) all-purpose flour, plus more as needed; 4 large eggs; 1/3 teaspoon kosher salt, plus more for the pasta pot; A food processor fitted with a steel blade; a pasta-rolling machine or wooden rolling pin; a wooden chitarra (see Sources, page 387)

December 9, 2011

The dough for maccheroni alla chitarra has to be slightly firmer than usual for fresh pasta; it requires a bit more flour, so it will cut neatly when pressed against the chitarra. If you have a kitchen scale, weighing the flour is best: start with 10 ounces of flour, equivalent to 2 cups of unsifted flour, slightly packed, and add more as needed. Though I always tell you that you can make fresh pasta dough by hand (because it is so easy!), here I recommend the food-processor method, to incorporate the greater amount of flour quickly.

Recipe notes

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