Food & Cooking Recipes Recipes by Region Italian Recipes Fresh Pasta Dough for Spaghetti alla Chitarra con Pomodoro 3.7 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 27, 2020 Print Rate It Share Share Tweet Pin Email Servings: 4 Yield: 4 servings Make fresh pasta for Spaghetti alla Chitarra con Pomodoro using this simple recipe from A Voce chef Missy Robbins. Ingredients 2 cups "00" flour 1 ¼ cups large egg yolks (about 16 yolks) Directions Mound flour in center of a large work surface and make a well in the middle. Place egg yolks and 1 tablespoon water in well. Using a fork, slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands; knead dough until smooth and elastic. Cover with plastic wrap and let stand 20 minutes before using. Rate it Print