Cocoa Spaghetti alla Chitarra

Ingredients

• 300 g Semola Rimacinata Flour (Finely ground durum wheat flour)
• 20 g Unsweetened Cocoa Powder (High quality dark cocoa)
• 3 Large Eggs (Room temperature)
• 1 tbsp Water (Only if needed to bind the dough)
• Salt (A pinch for the dough and for the pasta water)

Steps

1. 1

   On a clean work surface or in a large bowl, mound the semola rimacinata flour and cocoa powder together. Whisk them briefly to ensure the cocoa is evenly distributed through the flour.

2. 2

   Create a wide well in the center of the flour mixture. Crack the eggs into the well and add a pinch of salt.

3. 3

   Using a fork, gently beat the eggs, gradually incorporating flour from the inner walls of the well. Continue until a thick paste forms in the center.

4. 4

   Switch to using your hands or a bench scraper to bring the remaining flour into the center until a shaggy dough forms. If the dough is too dry to come together, add a tiny amount of water.

5. 5

   Knead the dough vigorously for about 8-10 minutes. The dough should become smooth, elastic, and uniform in dark brown color. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

6. 6

   After resting, divide the dough into manageable pieces. Roll each piece out using a rolling pin or pasta machine until it is roughly 3-4mm thick (slightly thicker than standard fettuccine).

7. 7

   Cut the rolled sheets into rectangles that fit the dimensions of your chitarra (pasta guitar).

8. 8

   Place a sheet of dough onto the wires of the chitarra. Use a rolling pin to press the dough through the wires, rolling firmly back and forth until the strands of spaghetti fall through to the bottom.

9. 9

   Dust the finished spaghetti with a little extra semola to prevent sticking and form into small nests.

10. 10

    Cook the pasta in a large pot of boiling salted water for 2-4 minutes, or until al dente. Drain and pair with your choice of sauce.

Notes

The cocoa in this recipe provides a deep color and earthy note rather than sweetness, making it suitable for savory pairings like wild boar ragu, gorgonzola cream sauce, or simple walnut and brown butter. The 'chitarra' is a traditional Abruzzese tool; if you do not have one, you can cut the dough by hand or use a standard spaghetti cutter attachment.

Nutrition per serving

• pasta
• fresh pasta
• handmade
• cocoa
• spaghetti alla chitarra
• main dish
• vegetarian