Hand-Stretched Spaghetti alla Chitarra with Garlic Basil Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Freshly handmade spaghetti alla chitarra tossed in a fragrant garlic basil olive oil sauce, showcasing the delicate texture of hand-cut pasta strings. This Italian-inspired pizza recipe, ready in about 55 minutes, pairs all-purpose flour, large eggs, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 olive oil
• 1 tsp salt
• 20 g fresh basil leaves
• 4, minced garlic cloves
• 4 tbsp extra virgin olive oil
• 50 g, finely grated parmesan cheese
• to taste black pepper

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top 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 olive oil. Using a fork, slowly incorporate flour into the eggs until a dough forms.
2. Step 2: Knead the dough for 10 minutes until smooth and elastic, then wrap in plastic wrap and rest at room temperature for 30 minutes.
3. Step 3: After resting, roll the dough out into a thin sheet about 2 mm thick. Using a chitarra pasta cutter or a sharp knife, cut the dough into 3 mm wide spaghetti strands.
4. Step 4: Bring a large pot of salted water to a boil. Cook the fresh spaghetti for 2-3 minutes until al dente, then drain.
5. Step 5: Meanwhile, heat 4 tbsp extra virgin olive oil over medium heat. Add 4 minced garlic cloves and sauté gently for 1-2 minutes until fragrant but not browned.
6. Step 6: Add 20 g chopped fresh basil leaves to the garlic oil and stir for 30 seconds to release aroma.
7. Step 7: Toss the cooked spaghetti into the garlic basil oil mixture, adding 50 g grated parmesan cheese and freshly ground black pepper to taste. Mix well until the cheese melts slightly and coats the pasta evenly.
8. Step 8: Serve immediately, garnished with extra basil leaves if desired.