Spaghetti alla chitarra with BC spot prawns


Spaghetti Ingredients:
• 500g “00” flour
• 250g egg yolks, free range dark yolks
• 1 large egg
• 20g water
• 1 tablespoon Extra virgin olive oil

Spot prawns stock Ingredients:
• 3 cups of prawns shells
• 1 clove of garlic, thinly sliced
• 1 rib of celery, small diced
• 3 large shallots, sliced
• 1 bay leaf
• 2 stalks parsley stems
• 125g white wine
• 375g water
• 3 tablespoons of olive oil
• 1 strip of lemon peel
• Salt and pepper, small amount


• create a well with the flour
• mix water, egg, yolks and olive oil together with a fork. Add inside the well and slowly incorporate with a fork
• mix slowly until most of the flour comes together
• work with your hands and mix dough together and
form a dough
• knead the dough for 10 minutes, adjust consistency with more flour or small touches of water
• wrap in saran wrap and let rest for 4 hours
• roll in sheeter or by rolling pin until desire thinness
• let dry in room temp for 10 minutes
• roll it through a Chitarra and dust with very fine
semolina flour
• roll in bundle and air dry for 4 hours
• Any good quality dry thin spaghettini from your
grocery store is just as good

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