Hand-Rolled Spaghetti alla Chitarra with Fresh Tomato Basil Sauce

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

This handmade spaghetti alla chitarra features square-cut strands created with a traditional guitar-string method, served with a vibrant homemade tomato basil sauce. This Italian-inspired sushi recipe (vegetarian), 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
• 1 tbsp extra virgin olive oil
• 1/2 tsp coarse salt
• 400 g ripe tomatoes
• 15 g fresh basil leaves
• 2 garlic cloves
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

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Instructions

1. Step 1: On a clean surface, pile 300 g all-purpose flour into a mound and create a well in the center. Crack 3 large eggs into the well along with 1 tbsp extra virgin olive oil and 1/2 tsp coarse salt. Using a fork, gradually incorporate the flour from the edges into the eggs until a dough forms.
2. Step 2: Knead the dough vigorously for 10 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes at room temperature.
3. Step 3: Divide the dough into 4 portions. Roll each portion with a rolling pin to 2 mm thickness, then stretch slightly. Lay the dough over the strings of a spaghetti alla chitarra or a clean wire rack and press down with a rolling pin to cut into square spaghetti strands.
4. Step 4: Bring a large pot of salted water to a rolling boil. Cook the handmade pasta for 2-3 minutes until al dente, then drain.
5. Step 5: While pasta cooks, finely chop 400 g ripe tomatoes and 2 garlic cloves. Heat 2 tbsp olive oil in a skillet over medium heat, add garlic and sauté for 1 minute until fragrant.
6. Step 6: Add chopped tomatoes, 1 tsp salt, and 1/4 tsp black pepper. Simmer the sauce for 10 minutes until it thickens and brightens. Tear 15 g fresh basil leaves and stir into the sauce.
7. Step 7: Toss the drained pasta in the tomato basil sauce for 1 minute to coat evenly. Serve immediately garnished with extra basil if desired.