Hand-Cut Spaghetti alla Chitarra with Basil Tomato Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Freshly pressed and hand-cut spaghetti alla chitarra served with a vibrant homemade basil tomato sauce. This Italian-inspired sushi recipe, ready in about 65 minutes, pairs all-purpose flour, large eggs, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300 g all-purpose flour
• 3 large eggs
• 1 tsp salt
• 400 g ripe tomatoes
• 3 tbsp extra virgin olive oil
• 2, minced garlic cloves
• 15 g, chopped fresh basil leaves
• to taste salt
• to taste black pepper
• 50 g grated Parmesan cheese

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: On a clean surface, mound 300 g all-purpose flour and create a well in the center. Crack 3 large eggs into the well and add 1 tsp salt. Using a fork, gradually incorporate flour into eggs until a dough forms. Knead with your hands for 8-10 minutes until smooth and elastic.
2. Step 2: Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
3. Step 3: Divide the dough into 4 portions and roll each into a thin sheet about 2 mm thick using a rolling pin or pasta machine.
4. Step 4: Place the sheet over a spaghetti alla chitarra cutter or a clean stringed frame and press firmly to cut strands approximately 3 mm wide. Collect the strands and set aside.
5. Step 5: Heat 3 tbsp extra virgin olive oil in a medium saucepan over medium heat. Add 2 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
6. Step 6: Add 400 g chopped ripe tomatoes, 15 g chopped fresh basil leaves, and season with salt and black pepper to taste. Simmer gently for 15 minutes until sauce thickens and flavors meld.
7. Step 7: Bring a large pot of salted water to a rolling boil. Add the hand-cut spaghetti and cook for 2-3 minutes until al dente, stirring gently to prevent sticking.
8. Step 8: Drain the pasta, reserving 1/4 cup of cooking water. Toss the spaghetti with the tomato sauce, adding reserved water if needed to loosen the sauce.
9. Step 9: Serve immediately topped with 50 g grated Parmesan cheese and additional fresh basil if desired.