Spaghetti alla Chitarra

Main Courses

Grae Nonas’ “Me on a Plate” Spaghetti alla Chitarra

Serves 4

Photography by Melanie Grizzel


Spaghetti alla Chitarra


For 1 Batch(es)

For the pasta dough

  • 17 ounces all-purpose flour
  • 2 1/2 ounces rye flour, plus more for sprinkling
  • 1/2 ounce(s) semolina, plus more for sprinkling
  • 2 eggs
  • 13 egg yolks
  • 1 tablespoon(s) water

For the Sun Gold tomato and prawn sauce

  • 1 handful(s) whole scallions
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 pint(s) Sun Gold tomatoes
  • 4 cloves garlic, sliced thin
  • 1/4 cup(s) fine-cut fresh scallions
  • 1/2 pound(s) gulf prawns, shelled, deveined and cut in half
  • 2 ounces butter
  • 2 slices toasted rye bread, crumbed

Spaghetti alla Chitarra Directions

  1. For the pasta dough: Combine the dry ingredients together and mix. Add the wet ingredients to the dry ingredients, incorporate and knead for about 8 minutes. When the dough is bound together, cover with plastic wrap and let rest for about a half hour.
  2. Afterward, flatten the dough (preferably with a machine, but a rolling pin will work) until you can just see your hand through the dough. Sprinkle the dough with additional rye flour and semolina, then cut the noodles with a chitarra, pasta cutter or knife and set aside.
  3. For the Sun Gold tomato and prawn sauce: Dress the whole scallions with a bit of the olive oil, grill until just cooked but not wilted and set aside. Fill a large pot with water, season with salt until it tastes like the sea and bring to a boil.
  4. Meanwhile, heat a large sauté pan over medium-high heat. Add 1 tablespoon of the olive oil and the tomatoes and cook until the tomatoes start to burst. Lower the heat and add the garlic, fresh scallions and chili flakes. Cook for a few minutes, then deglaze the pan with the wine. Add about ¼ cup of the boiling salted water to the pan and adjust the salt, if necessary. Meanwhile, toast the rye bread slices and set aside.
  5. Drop the pasta into the boiling water and cook for about 2½ minutes. While the pasta cooks, add the prawns, butter and grilled scallions to the pan. When the prawns are almost cooked through (about 5 to 7 minutes), add the pasta to the pan and finish with the remaining olive oil. Divide the pasta into 4 bowls or plates and top each with toasted rye crumbs.