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How To make Spaghetti Chitarra Parmigiana
1/4 c Olive Oil
2 1/2 T Butter
8 Medium Mushrooms, sliced
4 Cloves of garlic, minced
1 ds Crushed Chili Peppers
2 t Powdered Oregano
1 1/2 lb Fresh Chitarra Pasta
On medium heat, in a small, heavy skillet, heat two tablespoons of olive oil and add one tablespoon of butter. When the butter is melted, add sliced mushrooms. Saute for about two minutes or just until mushrooms lose their crispiness. Drain and set aside. In a large skillet, put the remainder of the olive oil and butter. Add garlic and stir on medium heat for about two minutes. Add mushrooms, crushed chilies and oregano and saute for about 20 seconds. Add cooked pasta, salt and pepper to taste and toss all together until well mixed. Serve hot, sprinkled with freshly grated Parmesan cheese. From The Gazette, 90/12/05
How To make Spaghetti Chitarra Parmigiana's Videos
Italian Grandma Makes FRESH SPAGHETTI PASTA FROM SCRATCH
Fresh pasta is at the heart of Italian cooking and this recipe for how to make a traditional type of Spaghetti, (known as “Maccheroni alla Chitarra”) will show you just how easy it is! With 2 ingredients, a pasta maker, and my Nonna’s experienced hands, making fresh pasta has never been so simple.
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HOW TO MAKE FRESH PASTA FEAT NONNA IGEA
INGREDIENTS: (For 6 pax)
600g flour
6 eggs
UTENSILS:
Wooden board for kneading the pasta dough
Small plate/bowl
Knife
Fresh Pasta making machine
METHOD:
1. To make the fresh pasta, pour the flour on to your board/table.
2. Make a small-medium size mound using the flour and create a well in the centre.
3. Crack each egg onto the plate, then drop it into the well. This will prevent any unwanted egg shell remnants from getting inside the flour.
4. Whisk the eggs carefully using a fork.
5. Bring the edges of the flour into the centre with the fork, and quickly continue to cover them all the way around. Keep doing this (making sure the egg doesn’t run away!) until all of the eggs have folded into the flour. You will need to use your hands at this point.
6. Begin to mix it together using both hands until the dough for the fresh pasta begins to form.
VINCENZO’S PLATE TIP: Keep some extra flour close by and sprinkle it over your hands as you knead the dough to get rid of the excess sticky bits that are likely to be all over them!
7. Keep kneading the dough so that it begins to firm up and also smooth out.
8. Cover the fresh pasta dough and let it rest for ½ hour.
9. After ½ hr, check that you are happy with the texture of the dough by pressing down softly on it using both palms.
10. Cut a couple of slices from the main piece – approx. 2-2.5cm thick, and feed them through the largest slot in your fresh pasta making machine. Each time it passes through, fold it together and repeat.
VINCENZO’S NONNA’S TIP: Make sure you cover the remaining dough each time you finish using it to stop it from drying out and also so that it doesn’t continue to rise.
11. Work your way down to the thinner options until you get the smooth consistency required. You might need to sprinkle some added flour on top of the sheet, to prevent it from sticking.
12. It is then time to pass the pasta sheets through the correct option for CHITARRA!
HOW TO SERVE:
1. Cook with a rich tomato base sauce and garnish it with delicious fresh basil leaves over the top.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Song: Duetto Comico (Musica Abruzzese)
Artists: Valentina Paolini (Soprano)
Nunzio Fazzini (Tenor)
Giacomo di Tollo (Pianist)
Watch the video recipe:
Spaghetti al pomodoro di Carlo Cracco
Dopo la ricetta del risotto allo zafferano, un classico milanese, siamo tornati nelle cucine del ristorante Cracco per scoprire un piatto di pasta a dir poco nazionale, forse il simbolo stesso dell’italianità a tavola. Ecco la versione degli spaghetti al pomodoro dello chef Carlo Cracco, una ricetta veloce, con pochi ingredienti, giocata sulle consistenze e la qualità di straordinarie materie prime italiane.
In collaborazione con Monograno Felicetti
INGREDIENTI
4 pax
Spaghetti Monograno Felicetti___480g/17oz
Passata di pomodoro Cracco/Tomato Puree___2kg/70oz
Basilico fresco/Fresh Basil___1 mazzetto/1 bunch
Aglio fresco in camicia/fresh garlic poached___2
Olio EVO/EVO oil___qb/to the taste
Sale fino/Salt__qb/to the taste
Le altre ricette degli spaghetti al pomodoro di IS (Tomei, La Ragione, Peppe Guida):
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info@italiasquisita.net
Real Spaghetti Carbonara | Antonio Carluccio
RIP dear Antonio. You will be truly missed. X
The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us - and you - his authentic Italian carbonara recipe. So simple. So tasty.
What's your favourite pasta recipe Food Tubers? Any other great tips or methods for making this most classic of dishes? Please get in touch in the comments box below.
Would you like to see more of Antonio on the channel? If you shout loud enough we'll ask him very nicely to do some more videos!
Recipe here:
In the meantime you can read more of his fantastic pasta recipes in his new book:
And you can read more great recipes in the Two Greedy Italians book written with Food Tube's very own Gennaro Contaldo:
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Perfect Spaghetti Bolognese |
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How to make an AUTHENTIC CARBONARA!
Is Spaghetti & Meatballs Italian? The TRUTH!
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Is Spaghetti & Meatballs an Italian Dish? | The TRUTH About Spaghetti and Meatballs
If you've watched this channel much before, you're probably aware that a dish of spaghetti and meatballs is about as Italian as a mocha caramel frappuccino with whipped cream. Or is it?
Today we're exposing the SECRET TRUTH of spaghetti with meatballs! A truth that could shake Italian cuisine to its very core...
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
Many thanks to Domenico Ganino (IG: @nicodemos_pic) for helping us film this video ❤️
#spaghettiandmeatballs #spaghettiallachitarra #meatballs
00:00 Previously on Pasta Grammar
00:23 The Spaghetti Code
00:51 The Truth About Spaghetti & Meatballs
04:30 Thank you to Privacy!
05:38 Meatballs... But Not Meatballs
07:37 Spaghetti... But Not Spaghetti
09:43 Trying Authentic Spaghetti & Meatballs
12:11 Ciao for Now!
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Spaghetti Pomodoro in Only 13 Minutes! | Chef Jean-Pierre
Hello There Friends, Spaghetti Pomodoro today! A super fresh and delicious way to make a Tomato Sauce. My mom would be proud if she saw how this dish was prepared. Make this easy dish for your family and let me know how you did in the comments below. I love reading all the comments on my videos, so let me know some recipes you'd like to see in the future!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Basil Olive Oil:
❤️ Demeyere Reduction / Saucier Pan:
❤️ Viking Pasta Pot:
❤️ Wusthof Double Serrated Knife:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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