Spaghetti alla Chitarra with Ricotta and Spinach

Ingredients

• 260 g Italian 00 flour (plus more for dusting)
• 2 eggs (whole)
• 3 egg yolks
• 250 g ricotta
• 0.5 nutmeg (grated)
• 2 lemon zest (from 2 lemons, divided)
• 0.5 lemon juice (from 1/2 lemon)
• 45 g Parmesan cheese (finely grated, plus extra for finishing)
• 45 ml olive oil
• 200 g spinach leaves (washed and chopped)
• salt (for pasta water and seasoning)
• black pepper (to taste)

Steps

1. 1

   Prepare the pasta dough by combining 260g of 00 flour with 2 whole eggs and 3 egg yolks. Knead until smooth, then roll out and cut using a chitarra (or pasta machine) into spaghetti. Leave the shaped pasta to one side on a floured surface.

2. 2

   In a medium bowl, mix the 250g ricotta, grated nutmeg, lemon zest, and finely grated Parmesan cheese. Season to taste with salt and pepper and set aside.

3. 3

   In a medium saucepan, add the olive oil and steam the chopped spinach leaves for a couple of minutes until wilted.

4. 4

   Bring a large pot of salted water to a boil. Cook the fresh pasta for a couple of minutes until al dente.

5. 5

   Transfer the cooked pasta directly into the saucepan with the spinach, along with a splash of the pasta cooking water and the ricotta mixture.

6. 6

   Add the lemon juice and mix everything together thoroughly until the sauce is creamy and coats the pasta evenly. Adjust seasoning to taste.

7. 7

   Plate the pasta immediately and finish the dish with a final sprinkle of lemon zest and grated Parmesan cheese.

Notes

Spaghetti alla chitarra is a variety of egg pasta typical of the Abruzzo region in Italy, traditionally made using a tool called a 'chitarra' (guitar) which consists of a wooden frame with parallel metal wires.

Nutrition per serving

• main
• fresh pasta
• vegetarian
• Italian
• dinner
• handmade