Hand-Stretched Spaghetti alla Chitarra with Garlic and Olive Oil

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Delicate strands of hand-cut spaghetti alla chitarra tossed in fragrant garlic and extra virgin olive oil for a simple yet elegant Italian pasta dish. 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 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
• 4 tbsp extra virgin olive oil
• 4, thinly sliced garlic cloves
• 2 tbsp, chopped fresh parsley
• 1 tsp fine sea salt
• to taste black pepper
• 1/3 cup grated Pecorino Romano cheese

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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 along with 1 tsp fine sea salt. Using a fork, gradually incorporate the flour into the eggs until a dough forms.
2. Step 2: Knead the dough with your hands for 10 minutes until smooth and elastic, then cover with a damp cloth and rest for 30 minutes.
3. Step 3: Divide the dough into four portions. Using a rolling pin or pasta machine, roll each portion into a thin rectangle about 1-2 mm thick. Stretch the dough slightly over a wooden board, then cut into 3 mm-wide strands using a chitarra (or a sharp knife) to create spaghetti alla chitarra.
4. Step 4: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-3 minutes until al dente, then drain.
5. Step 5: While pasta cooks, heat 4 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and golden but not burnt.
6. Step 6: Add the drained pasta to the skillet, tossing gently to coat in the garlic oil. Season with black pepper to taste and 2 tbsp chopped fresh parsley. Toss for 1 minute until well combined.
7. Step 7: Serve immediately topped with 1/3 cup grated Pecorino Romano cheese for a bright, savory finish.