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Tonnarelli Pasta (Spaghetti alla Chitarra)

How to make Tonnarelli Pasta aka Spaghetti alla Chitarra using a super simple pasta dough and La Chitarra pasta tool!
Prep Time30 mins
Cook Time4 mins
Resting time30 mins
Total Time1 hr 4 mins
Course: pasta
Cuisine: Italian
Servings: 4 servings (450g/15.8oz)
Calories: 314kcal
Author: Emily Kemp

Equipment

  • Chitarra pasta tool
  • Rolling pin

Ingredients

  • 1 + ½ cups Italian Tipo 00 flour (200g)
  • ¾ cup Semola flour (fine semolina) (100g)
  • 3 large eggs

Instructions

Make the dough

  • 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.
  • 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.
  • 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

  • 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).
  • 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.
  • Repeat this with the remaining dough. You may need to separate the tonnarelli from each other once cut.
  • Dust them again with semola then form them into nests until ready to use.

How to cook the tonnarelli

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

Video

Notes

  • Kneading the dough - when kneading the dough, if you find that there is excess flour left that's no longer absorbing into the dough that's fine, it just means that your eggs were slightly smaller so you need less flour.
  • Dust the pasta and surfaces - it's important to lightly dust the pasta tool and pasta with semola so it doesn't stick.
  • Give space for the pasta to stretch - make sure there is at least a 1 inch space at the top and bottom of the chitarra once you put your pasta on top. When you start rolling it it will stretch.

Nutrition

Calories: 314kcal | Carbohydrates: 56g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 48mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 178IU | Calcium: 34mg | Iron: 4mg