Hand-Pressed Spaghetti alla Chitarra with Garlic Tomato Sauce

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Freshly hand-pressed spaghetti alla chitarra served with a vibrant garlic tomato sauce, combining rustic pasta texture with bright Mediterranean flavors. 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 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
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 4, minced garlic cloves
• 400 g canned crushed tomatoes
• 10 leaves, torn fresh basil leaves
• 1/4 tsp red chili flakes
• to taste salt
• to taste black pepper
• 1/2 cup grated Parmesan cheese

The pan we’d use for this → 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, add 1 tsp salt and 2 tbsp extra virgin olive oil. Using a fork, gradually incorporate the flour into the eggs until a dough forms, then knead by hand for 8-10 minutes until smooth and elastic. Wrap dough in plastic wrap and rest for 30 minutes.
2. Step 2: After resting, roll out the dough into a thin rectangle about 2 mm thick using a rolling pin. Place the dough over a spaghetti alla chitarra frame or a fine wire rack and press down with a rolling pin to cut spaghetti strands. Hang the strands to dry slightly for 15 minutes.
3. Step 3: Bring a large pot of salted water to a boil. Add the fresh spaghetti and cook for 2-3 minutes until al dente, then drain, reserving 1/2 cup pasta water.
4. Step 4: Meanwhile, heat 2 tbsp extra virgin olive oil in a skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red chili flakes, sauté for 1 minute until fragrant without browning the garlic.
5. Step 5: Add 400 g canned crushed tomatoes to the skillet, season with salt and black pepper to taste. Simmer the sauce for 8 minutes until it thickens and coats the back of a spoon.
6. Step 6: Add the drained spaghetti to the sauce along with 1/4 cup reserved pasta water and 10 torn fresh basil leaves. Toss gently over low heat for 1 minute to combine and infuse flavors.
7. Step 7: Serve immediately topped with 1/2 cup grated Parmesan cheese for a savory finish.