:: INGREDIENTS ::
(yields approx. 4 servings)
- 1/2 lb. all-purpose flour (~2 cups)
- 7 egg yolks
- Pinch of salt
- Warm water (~1/3 cup, give or take)
:: METHOD ::
In a large bowl, combine the flour and salt and create a well in the center. Add the egg yolks and some of the warm water to the well. Begin to mix with fingers, slowly pulling the flour into the center of the well. Add more water as needed until dough begins to come together. Start to knead the dough in the bowl (it’s okay if there’s extra flour left in the bottom of the bowl). Once you get a good chunk of dough, remove it from the bowl and knead it by hand for about 30 minutes to develop the gluten. Now that your arm feels like it’s ready to fall off, tightly wrap the dough in plastic wrap and allow it to rest at room temperature for at least 30 minutes so the gluten can relax.
When the dough is done resting, take a rolling pin and begin to roll the dough out on a floured surface until you’ve achieved a smooth, almost leathery consistency without any cracks or crumbles. Finally, cut the pasta into desired shapes and briefly cook in salted boiling water (time depends on thickness/shape) — the spaghetti alla chitarra should take less than 1 minute to cook.
Watch the video to see JV make the dough from start to finish, plus how to use the chitarra: