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Pasta Chitarra

Pasta Chitarra

A recipe from Chef Enzo Febbraro.
Ingredients for the Pasta Dough
  • 3 lbs 00 flour
  • 1 1/2 lbs semolina
  • 10 eggs
  • 2t olive oil
  • 1/2 t salt
  • 1/2 cup parsley leaves (finely chopped, no stems)
Ingredients for Chitarra Sauce
  • 4oz butter
  • 4oz lemon juice
  • 1 oz lemon zest
  • 1oz ginger juice
  • 2 small shallots chopped
  • 1 clove garlic slivered
  • 1t parsley chopped
  • 1.5lb lobster meat (chunked)
  • 3 artichoke juilienned
  • 2 oz parmesean cheese
  • 1⁄2 cup white wine
  • 12 cherry tomato (halved)
  • Celery leaves (to garnish)
  • Salt & pepper (to taste)


Steps for Pasta Dough

1. Mix all ingredients together

2. Roll into a ball, cover and rest an hour

3. Roll out dough to 2mm thickness

4. Lay sheets on chitarra

5. Roll with rolling pin to cut

6. Or roll up by hand and cut into strips with knife

7. Plunge into boiling salted water

8. Cook about 2 minutes until al dente

9. Drain and serve with sauce

Steps for Chitarra Sauce

1. Melt butter with lemon juice, ginger juice, lemon zest, salt & pepper

*(keep it soft – beurre blanc consistency. set aside)

2. Cook the shallots and garlic on high

3. Add julienne of artichoke and wine

4. Cook on low until soft

5. Add lobster and cook another 1-2 minutes

6. Add cherry tomatoes and chopped parsley

7. Finish with salt & pepper

8. Combine with pasta

9. Pour citrus mixture over mixed pasta

10. Toss with Parmesan cheese

11. Garnish with celery leaves


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