How to make SPAGHETTI ALLA CHITARRA with Anna Maione | Pasta Lab

Anna Maione, a Top 5 finalist in the 2025 edition of the Handmade Pasta Championship, shows us how to prepare the dough for SPAGHETTI ALLA CHITARRA.

Follow this episode of #PastaLab and try making them yourself!

Ingredients:

150 g all-purpose flour (tipo 00)

50 g re-milled semolina

2 whole fresh eggs

Have fun creating your favorite sauce!
And for tips and the right techniques for this pasta shape, Pasta Lab has you covered.

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[Music] Welcome to Pasta Lab, the series that celebrates the heart of handmade pasta. I’m Anna Mayon. I’m from Sorrento, Italy, and I’m a pasta maker. Today, I’m showing you how to make spaghetti laitara with this pasta shape. I placed the third in the handmade pasta championship 2025 edition. Follow me step by step and I’m sure that you will be able to make them perfectly at home. To make spaghetti alakitara, I need 150 g of Italian flour type zero. We call it double zero flour. 50 g of simolina that is the durum wheat flour. This one is a remled seimolina and two eggs. First I mix the seimolina with the type 00 flour. Now I pour the flour on the work surface creating a well. My suggestion is always to make it enough big. Don’t make it too small because in this way it will be easier work the eggs inside. I pour the eggs in the center and then I start whisking them using a fork. When I whisk the eggs, this is the right movement of the fork. making these jumping circle. I’m incorporating air. And the air is good for the pasta texture. So when you see that you have air bubbles, you can start adding a little bit at a time the flour from the head to the center head and mix. This movement of the fork also helps to break the lumps. When you see that the this mixture of eggs and flour became thick and still in the center, you can change the technique. So now with the batch scraper, I clean the fork. In this way, we don’t waste flour. We don’t waste pasta. And I start adding the rest of the flour. ing this way. I scrape well the surface and first I fold the old flour on the hs and then I start to chop it. The movement is scrape completely under the hs fold it and chop and then from this side scrape fold chop. This way we absorb the all flour. Keep chopping until you arrive at a consistency that is completely humid and wet. So when you don’t have any more dry flour, you can change the technique. First of all, now we create a compact mass. So I use the scraper and my hand to make this movement. I fold the dough on itself just to make a compact mass. I pick it up. I clean my surface and I start kneading using the hand. I use both my hands. I use my left hand here just to keep the door stop and I use my right hand in this way. With the fingers I fold the door from the top to the bottom in half with the heel I stretch it and then I turn it over a quarter and again fold stretch turn of a quarter. Fold stretch turn of a quarter. This dough has to be kneaded well and long for about 8 to 10 minutes to activate the gluten inside. In this way, at the end, we will have a smooth and elastic dough. Just a tip. Meanwhile, you need the opened part of the dough is always half. I never flip it mean while I need in this way. This part will be smoother. Keep kneading in this way for 8 10 minutes. You know that is enough. When the dough became elastic at the end I flip it. I create the shape of a ball and I press it gentle down. If it pops back that means that is enough. The dough is ready. It need to rest at least half an hour room temperature. I wrap it with a clean film. In this way it doesn’t dry. After half an hour of resting time, I can start to roll the dough to create the pasta sheet. When I have roll out the pasta, I always use simolina because it helps me to don’t stick the pasta on the surface, but it’s not absorbed from the dough. If I use the double zero, the dough continue to absorb it and dry too much. I cut the dough in half. I wrap again this part in the clean film. In this way, it doesn’t dry me while I work this. I always start with a rolling pin to flatten a little bit. And now I’m ready to use the pasta machine. On the pasta machine, we have different setting. Usually the first number is the widest widest setting for the thickest pasta. The last one is the thinnest. We always start from the first one, from the thickest. I put the pasta here. I start rolling. I leave it and I use my hand down to catch it. Now I fold the pasta in this way, one over the other. Each time that we fold the pasta, we give structure to the pasta. I roll it again in number zero. I fold it one more time. always in this way. And one more time in number zero in the thickest setting. Now I can go on the next setting, number one. I roll this one time in each setting without fold it again. I always touch my pasta sheet because only my hands can tell me if it need a little bit more stimula. When you arrive at a thickness of about 2 mm is done. I use a pasta cutter to create a rectangle. So to create a shape that is more regular. So I remove this part. When we make handmade pasta, we can have a lot of scrubs like this. When you make it at home, don’t throw them out. You can make with these other shapes of pasta. For example, malayati that is literally means badly cut. is a shape of pasta made from the leftovers from the scrubs. I had a good quantity of simolina. Be generous with the simolina. First of all, because it helps to don’t stick each others the spaghetti and then because it helps to have a texture that is more porous and rough. In this way, then the pasta will absorb better the sauce. To cut the spaghetti, I’m using now this tool called it guitar. Spaghetti guitar. To make it easier and have less scrubs, I use first to cut this sheet into part. I put it on the guitar quantity again of simula and then I start to roll with the rolling pin. So my hands are here and I start to roll pressing down from the bottom to the top and back. Remember that the force come from your shoulders to press down, not from your hands. When you see that the pasta is completely inside these strings, you can start to play the guitar. When I play the guitar, I don’t touch too much the pasta. I start from the top and I play it close close to the pasta. And then because here is open it, I can fold the guitar in this way and let them fall directly in my hand. And here the spaghetti laitara. Now I show you how I dressed the spaghetti litara that I prepared for the handmade pasta championship. First of all, I boil the spaghetti in the lemon water. A water uh with the lemon peel in infusion. Then I dressed the spaghetti with a muscles creamy sauce. for the presentation. To plate them, I start adding on the bottom of my plate a probolon provolone demon cream sauce. Now using a tone and a lid, I twist the spaghetti in this lid. Put them in the in the plate. I had now minced fresh parsley. A little bit, just a little bit of muscles cooked liquid. A crumble of taraldo napoleano. That is a salty cookie made made with almond and black pepper. And of course, lemon zest. I complete the presentation with the muscles. This episode of pasta app comes to hand. See you next. In the meantime, try to make them [Music]