Name: Squid Ink Chitarra with Anchovies
Yield: Serves 2
Cuisine: Italian
Ingredients: 1 tsp extra-virgin olive oil; 1 Tbsp squid ink; 2 eggs, plus 2 egg yolks; 1 tsp fine sea salt; Freshly grated Parmesan cheese for serving; 2 tsp dried oregano, preferably Sicilian; 1½ cups [285 g] cherry tomatoes; 12 whole salt-packed anchovies, halved lengthwise, boned, and rinsed; Best-quality olive oil for drizzling; 1 small handful Garlic Croutons, fully cooled; 4 garlic cloves, minced; 2 cups [240 g] all-purpose flour; Semolina flour for sprinkling; ½ cup [120 ml] dry white wine; ¼ tsp crushed red pepper flakes; 2 Tbsp extra-virgin olive oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

This pasta, which is named for the guitarlike tool on which it’s traditionally cut, is all about the texture. We roll our chitarra on the thicker side and cut the noodles quite narrow. They end up about the same size as spaghetti, but squared off instead of round, with a bouncy texture that suits lighter sauces like this one. Squid ink is readily available online and in many fish stores and specialty markets, but you could just omit it from this recipe if you prefer dried chitarra or spaghe