Hand-Kneaded Spaghetti alla Chitarra with Herb Tomato Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Delicate handmade spaghetti cut to guitar-string thickness, served with a fresh herb tomato sauce that enhances the pasta’s texture. This Italian-inspired sushi recipe, ready in about 60 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 370 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 tbsp extra virgin olive oil
• 1 tsp salt
• 400 g ripe plum tomatoes
• 2, minced garlic cloves
• 10 g, chopped fresh basil leaves
• 5 g, chopped fresh oregano leaves
• 1/4 tsp freshly ground black pepper
• 2 tbsp for sauce extra virgin olive oil

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Instructions

1. Step 1: On a clean surface, combine 300 g all-purpose flour with 1 tsp salt. Make a well in the center and crack in 3 large eggs and 1 tbsp extra virgin olive oil. Using your hands, gradually incorporate the flour into the eggs until a rough dough forms.
2. Step 2: Knead the dough by hand for 10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes at room temperature.
3. Step 3: Roll the dough into a thin sheet about 2 mm thick using a rolling pin or pasta machine. Lay the sheet over a chitarra pasta cutter or a clean wooden frame with parallel wires, then press the dough down to cut spaghetti strands approximately 2 mm wide.
4. Step 4: Boil 3 liters of salted water in a large pot. Add the freshly cut spaghetti and cook for 2-3 minutes until al dente. Drain and set aside.
5. Step 5: Meanwhile, heat 2 tbsp extra virgin olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
6. Step 6: Add 400 g chopped ripe plum tomatoes, 10 g chopped fresh basil, 5 g chopped oregano, and 1/4 tsp freshly ground black pepper. Simmer gently for 10 minutes until the sauce thickens and the flavors meld.
7. Step 7: Toss the cooked spaghetti into the herb tomato sauce, stirring gently to coat every strand. Serve immediately with a drizzle of olive oil if desired.