Spaghetti Alla Chitarra Recipe - Great Italian Chefs

Ingredients

• 750g of pasta flour
• 250g of semolina flour
• 300g of pasteurised egg yolk
• 3 1/2 eggs
• 50g of water
• 500g of plum tomatoes, chopped
• 50g of fresh basil, chopped
• 50g of extra virgin olive oil, preferably Taggiasca olive
• 10g of flaky sea salt
• 100g of olives, roughly chopped
• 1 garlic clove, roughly chopped
• 1/2 tsp chilli, roughly chopped
• 35ml of extra virgin olive oil, preferably Taggiasca olive
• 1 pinch of salt
• 1/2 bunch of fresh basil, cut into julienne
• basil cress, 1 punnet
• extra virgin olive oil, preferably Taggiasca olive
• salt
• black pepper