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Spaghetti alla Chitarra Sorrentina Episode #4
(Serves 4)

Ingredients: 5oo gr dough ball

1 cup unbleached all purpose flour
1 cup durum semolina
2 eggs, room temperature
1 Tbsp. olive oil
water as needed


1. Mix the ingredients adding water as needed, until you achieve the right consistency.

2. Knead dough for 6 to 8 minutes (do not rush this process) The dough should feel
firm and pliable, not sticky.

3. To form the ball, wrap in cellophane and set to rest in fridge for half an hour.

• More eggs used, the richer the dough
• More semolina used more elastic and strong the dough
• More flour, softer and delicate dough
• Olive oil adds richness & suppleness
• Never add salt

4. Divide pasta ball in four, stretch each with rolling pin, make sure there is enough
flour to work with dough. Leave sheets to dry several minutes, makes working with
dough easier.

5. Roll sheets into a tube and cut with knife to desired thickness. Place in salted boiling water. Fresh pasta takes only several minutes to cook. Remove from
Pot when ready, drain from water and add sauce.

Note: If you have pasta machine, follow instructions for different


Salsa ai Pomodorini Fior Di Latte e Basilico
(Ricetta di;Angelo Bean)

(Per 4-5 persone)


150 gr. pomodori Cigliegini tagliati a Metà
150 gr. pomodori Cigliegini Tagliata Metà e Asciugati in Forno per 20 min. @350°F
1 mozzarella Fior di Latte; tagliata a cubetti
4 cucchiai olio ex. Verg. D’Oliva
½ cipolla ; media tritata
1 spicchio d’aglio tritato
12 foglie basilico fresco
4 cucchiai parmiggiano grattato
sale e pepe * peperoncino se desiderato


1. In una padella grande abbastanza da contenere anche la pasta, con fuoco medio
alto, aggiungere l’olio ex. verg. E friggere la cipolla con l’aglio per 2-3 min.

2. Poi aggiungere i cigliegini crudi cucinare per 3-4 minuti, poi agguingere i cigliegini asciugati in forno e cucinare per 3-4 minuti ancora.

3. Regolare con sale e pepe e tenere da parte.

4. Cucinare la pasta scolarla e saltarla con i pomodorini.

5. Aggiungere il Fior di latte, parmiggiano e il basilico. Quando la mozzarella incomincia
a filare servire immediatamente.