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in a bowl mix the flour and the water |
| knead the dough until homogeneous and not sticking to your
hands, by adding few water at time |
 |
 |
move the dough onto the counter and add some flour, it must be
rather thick |
| when you have terminated all the flour divide the dough to
balls, flour the counter and the rolling pin and roll the dough not too thin,
about in 1/8 (3mm) |
 |
 |
flour the chitarra |
| roll a layer of dough on and press rolling the rolling pin on |
 |
 |
if not cut well press with a spatula |
| the spaghetti will drop down |
 |
 |
let them dry on a floured towel, should you wish to store them
roll in a shape of small nests, as for the tagliatelle |
