Grae Nonas’ “Me on a Plate” Spaghetti alla Chitarra
Ingredients
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
Instructions
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.
- 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.
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.
- 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.
- 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.
Notes
Photography by Melanie Grizzel
