The dough for maccheroni alla chitarra has to be slightly firmer than usual for fresh pasta; it requires a bit more flour, so it will cut neatly when pressed against the chitarra. If you have a kitchen scale, weighing the flour is best: start with 10 ounces of flour, equivalent to 2 cups of unsifted flour, slightly packed, and add more as needed. Though I always tell you that you can make fresh pasta dough by hand (because it is so easy!), here I recommend the food-processor method, to incorporate the greater amount of flour quickly.
Turn humble onions into this thrifty yet luxe pasta dinner.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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