Hand-cut Spaghetti alla Chitarra with Garlic-Parsley Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Fresh spaghetti noodles hand-cut with a chitarra board, tossed in a fragrant garlic and parsley olive oil sauce for an authentic Italian experience. This Italian-inspired sushi recipe (vegetarian), ready in about 55 minutes, pairs all-purpose flour, large eggs, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 4, minced garlic cloves
• 1/4 cup, chopped fresh parsley
• 1/4 tsp red pepper flakes
• 1/3 cup grated Pecorino Romano cheese
• as needed for dough water

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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, add 1 tsp salt and 1 tbsp olive oil, then gradually mix flour into eggs using a fork until a dough forms, adding water sparingly if needed until dough is firm but pliable.
2. Step 2: Knead the dough by hand for 8-10 minutes until smooth and elastic, then wrap in plastic wrap and rest at room temperature for 30 minutes.
3. Step 3: Roll the rested dough to about 1/8 inch thickness and lay it over a spaghetti alla chitarra board; press the dough through the strings with a rolling pin to cut noodles about 3 mm wide.
4. Step 4: Bring a large pot of salted water to a rolling boil and cook the fresh pasta noodles for 2-3 minutes until al dente; drain and reserve 1/2 cup pasta water.
5. Step 5: Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 1 minute until fragrant but not browned.
6. Step 6: Add the drained pasta to the skillet along with 1/4 cup chopped fresh parsley and 1/4 cup reserved pasta water. Toss gently for 1 minute to coat the noodles and create a light sauce.
7. Step 7: Remove from heat and stir in 1/3 cup grated Pecorino Romano cheese until melted and combined. Serve immediately.