DIAVOLA SPAGHETTI ALLA CHITARRA, BURRATA , COLATURA DI ALICI

- Makes 1 serving -

Ingredients for 6 People: 

400g Flour ( better if it s stoneground like Molini del ponte ) 

200g Durum flour  

5 Eggs 

½ cup blended Calabrian chilies 

Sauce 

2 can Mutti polpa 

½ cup Evoo 

1 small Red Onion

2 pc garlic Garlic 

1 bunch Basil 

4 tbsp Colatura di alici 

Black pepper 

2 cup stracciatella di Burrata

Micro basil or opan basil  

Salt 

Utensils:

Rolling pin 

Chitarra utensils

Pasta Preparation:

On a table put both flours, then create a little volcano. Make a big hole in the center and crack the eggs inside the hole. Beat the eggs with a fork then add the calabrian chili puree. When the eggs and the calabrian chilies are emulsified, start to incorporate the flour with the tips of a fork, little by little. When you can’t mix the dough anymore with the fork, start to use your hands to knead the dough. Fold it until it’s smooth and uniform. Make sure the dough doesn’t get sticky in your hand. If this happens, the dough either needs more flour or it’s too dry and it breaks. If it breaks, add water.Let it rest on the table. Cover with a wet towel or with plastic wrap and let sit for roughly 40 minutes.

Salsa di Pomodoro:

In the meantime, cut the red onion in big slices 1 inch thick and put them in a pan with the extra virgin olive oil, garlic, and a few leaves of basil. Let it cook slowly without browning, then add the mutti passata and let it cook for about 30 minutes, stirring continuously. Add colatura di alici, crushed black pepper and salt if you desire. Keep in mind that the colatura di alici is salty already, and very umami. When the sauce is ready, take off the onion and the garlic. You can chop them and use them for another recipe. 

Bring to boil a pot of water. 

Now that pasta is rested, get the dough and roll it out with a rolling pin about a half-inch thick and wide as the chitarra itself, then put semolina on both sides and roll it out until the dough goes through the chitarra twing. Now that you have the spaghetti ready, add some extra semolina to keep them separate and to prevent them getting stuck together. When the water is boiling, add salt followed by the spaghetti. Let it cook for about one minute, drain the pasta and add it to the sauce. 

Let the pasta cook for about a minute with the sauce, stir it with a tong, and let it emulsify. Add more colatura to taste. Finish the dish by serving the pasta with stracciatella di burrata, a drizzle of Extra virgin olive oil, and opal basil on top.

BUON APPETITO !

Chef Silvia Barban