PASTA ALLA CHITARRA - KOJI COOKS

The Chitarra pasta cutter is one of oldest from Rennaissance times in Italy. When I was very young, around nine years old, I had my first Chitarra Pasta at our exotic astrologer neighbors the Wagners house. Julia, an amazing cook made Osso Buco with Chitarra Pasta, it was one of the best meals ever. The Chitarra (Guitar) is a stringed Pasta cutter which lies flat, when you run a guitar Pick, used to release the Pasta it sounds like a Guitar. The thing I've learned about Pasta and what makes the difference between cuts and kinds is texture. The Chitarra produces Pasta with an amazing texture, you notice it with your first bite. The Chitarra is only for the serious Pasta maker, like me, you can buy excellent Pasta that is similiar, though not quite as good. Barilla brand Linguine Fini is a great substitute. Here is the basic Pasta recipe as well couple easy Pasta Recipes to try.

SHEETS OF PASTA, THE PICK, THE CHITARRA & FINISHED CUT TAGLIATELLE

CHECK OUT "FANTE'S KITCHEN SHOP" FOR GREAT ITALIAN KITCHEN EVERYTHING

SIMPLE ROMAN STYLE - RECIPE FOLLOWS

SIMPLE ROMAN STYLE

One Recipe for Pasta Dough - below, cut into Tagliatelle.

1/3c Extra Virgin Olive Oil

3T Sweet Butter

2T Minced, fresh Garlic

1/2c Washed, dried, finely chopped Italian Parsley.

1t. Kosher Salt or more to taste.

30 Grinds of fresh Black Pepper

1c Fresh Grated Parmesan Cheese, divided - no dry stuff!

METHOD

1. Bring a Large Pot of salted water (it should taste like the Sea, lots of Salt) to a rapid boil.

2. Cook the Pasta to just Al Dente, about 4 minutes, scoop out a generous cup of the Pasta cooking water and set aside, quickly drain the Pasta and give it a quick cold rinse, 15 seconds, set aside.

3. Using your same Pasta Pot, place it over medium heat, add the Olive Oil and Butter, when the Butter is melted add the Garlic and stir with a Wooden Spoon 30 seconds.

4. Return the Pasta to the Pot, add the Parsley, S&P and Half of the Parmesan Cheese + 1/2c reserved Pasta cooking water and stir well, if it seems a little dry add more cooking Pasta water as needed.

5. Serve when it is heated through, dust with remaining Parmesan Cheese.

   
   

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A FAVORITE TAGLIATELLE WITH HAM & PEAS - RECIPE FOLLOWS

TAGLIATELLE WITH HAM & PEAS - Recipe (serves 4-6)

Use the Roman Style Pasta recipe above. At step #4 stir in the following and cook for 3 minutes.

1c Defrosted Petite Peas

2c Cooked Ham, cut into 1/4", cubes - I use a precooked Ham Steak.

1/2c Heavy Cream

FRESH PASTA INGREDIENTS

THIS IS THE CORRECT CONSISTENCY - READY TO BE KNEADED

BASIC PASTA DOUGH - Recipe (serves 4) + two Recipes, SIMPLE ROMAN STYLE & TAGLIATELLE WITH HAM & PEAS.

PASTA DOUGH - The key here is gettingv the right texture, see photo above, the dough should not stick to your hands when touched, if it does add a little more flour, if it appearss abit too dry add a splash of Water and or Olive Oil.

1 3/4c AP Flour + more

1/4c Semolina Flour

4 Large Eggs

1/4t. Kosher Salt

METHOD

1. Place both flours in a Stand Mixer. *You can do this without a machine, mound the Flours on a work surface, make a well in the center and work in the Eggs and salt with your hands.

2. Add the Eggs and Salt.

3. Beat with the Dough Hook, on medium speed for 7 minutes.

4. Remove, and knead until smooth, a few minutes should do.

5. Place in a Plastic Bag and Refrigerate 1 hour.

6. Cut the dough ball in six slices.

7. Dust each slice with AP Flour.

8. With a Rolling Pin, roll each slice to about 3/16".

9. Feed the sheets through a Pasta Machine, decreasing, knotch by knotch to the Machines thinest setting - on most Machines this a #8.

10. It is now ready to cut either carefully by hand or through the cutters on a Pasta machine, which I strongly suggest. This Pasta thing is not for the weak of Heart!

    
    

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   KOJI ENJOYING A LITTLE PATE!