Chitarra

semolina flour (about 300 grams) • eggs • small pork ribs (about 1.5 kg) • red onions (such as Tropea or other sweet red onions) • sweet dried pepper powder (such as sweet paprika or ground dried sweet peppers) • chili powder

spaghetto alla chitarra (about 400 grams) durum wheat semolina pasta • grape tomatoes (about 250 grams) • swordfish, about 10.5 oz (300 grams) • oil-packed anchovies (or anchovy fillets) • chili pepper • garlic clove • Black pepper, to taste • Extra virgin olive oil, to taste • toasted walnut halves (or pine nuts) • fennel seeds • For the broccoli sauce: • broccoli •

semolina flour (about 200 grams) • eggs • onion • carrot • celery stalk • tomato purée (about 700 grams) • salt • extra virgin olive oil • sausages • grated Parmesan cheese,

spaghetti alla chitarra made from durum wheat semolina (400 g) • tastasale sausage (300 g) • cherry tomatoes (300 g) • onion • Dried oregano, to taste • Fresh thyme, to taste • garlic clove • Extra-virgin olive oil, • Rum (or cognac), • Pecorino cheese, • Fresh thyme, • Black pepper, to taste •

whole wheat spaghetti alla chitarra (200 grams) • garlic • leek • frozen mixed seafood (200 grams) • diced tomato sauce • Black pepper and fresh parsley

re-milled durum wheat semolina flour (about 200 grams) • eggs • tomato purée (about 400 grams) • ground beef (about 150 grams) • carrot • celery stalk • onion • Extra virgin olive oil • Grated Parmesan cheese

spaghetti alla chitarra (about 200 grams) • mixed seafood (mussels, shrimp, clams, squid, langoustines) (about 350 grams) • garlic • Extra virgin olive oil • Black pepper

–16 oz troccoli pasta • pre-soaked salted cod (baccalà) • cherry tomatoes or canned cherry tomatoes • extra virgin olive oil • garlic clove • Taggiasca olives • capers • Crushed red pepper, to taste • anchovy fillet in oil • Salt, to taste • chopped parsley and oregano, plus a sprinkle for garnish • For homemade troccoli: 3 1/3 cups (400 grams) durum wheat semolina flour •