Spaghetti alla Chitarra

 

SPAGHETTI ALLA CHITARRA E SALSA AI FUNGHI PORCINI

 

 

Ingredients:

For 6

Durum flour 600gr

Eggs 6

Salt

 

Beat the eggs and mix the ingredients and work them until smooth, more or less about 10 minutes. Sometimes with humidity the flour may require more eggs. To solve this problem you can decide to use 650gr of flour and 7 eggs and if needed add slowly extra flour. Cover with plastic film and let it rest for about 30 minutes. After letting it rest roll it out and then roll it on the chitarra piece or the Rollin pin made to prepare this type of pasta.

 

 

Sauce:

 

Porcini mushrooms 300gr clean with a damp cloth or with a soft brush

Extra Virgin Olive Oil

Garlic

Catmint or Thyme

White wine

Salt and pepper

 

In a large pan sauté’ the garlic with extra virgin olive oil, then add the legs of the chopped mushrooms, after 10 minutes add the heads and catmint, salt and pepper. After about 10 minutes add the wine until it evaporates, cook until it starts getting a bit creamy. If too dry you can add some of the water from the pasta.

 

This is an option of sauce but if you prefer combine the spaghetti with a different type I would highly recommend sausage and tomatoes.