Meghan Markle, 38, and Prince Harry, 35, have moved away from the royal bubble and settled in Los Angeles where last week they celebrated their two year wedding anniversary in true Californian style. Meghan is a real foodie and according to reports she and Harry enjoyed Mexican food washed down with homemade Margarita cocktails to mark their special milestone.
Before Meghan married Prince Harry in 2018 she the former actress also ran a lifestyle blog called The Tig.
While The Tig is now defunct Meghan used to share regular health tips and dozens of delicious recipes.
Among them was a recipe for Spaghetti all chitarra – with instructions on how to make pasta from fresh.
Earlier this month another royal – Kate, Duchess of Cambridge impressed fans after it emerged she had been making pasta at home with the children during lockdown.
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Here’s Meghan’s the recipe Spaghetti all Chitarra Meghan shared on the Tig.
For the Dough:
- 2 cups of caputo flour (it’s also called “00″ flour)
- 3 eggs
- pinch of salt
- drizzle of extra virgin olive oil
- + a little water to adjust consistency if it’s too dry and crumbly
- Clear your counter and make a mound out of the flour.
- Hollow the middle of the flour to make a little well.
- Break in the eggs, salt, olive oil, and gradually start pulling the flour in from the sides.
- Knead and pull the dough until it becomes smooth and elastic. This will take a good ten minutes.
- Make a little ball, cover with plastic and let it rest for about a half hour.
- With a rolling pin, begin to flatten the ball of dough out from the center to the outer edge so that it’s in an even circle.
- Flip the dough over a couple of times, dusting it with flour to prevent sticking.
- Keep on rolling until the dough is about 1/16 inch thick (desired thickness depends on the type of pasta you are making.)
- Run the dough through the rollers of a pasta machine on desired setting, lighting dusting with flour as needed.
- Place the finished dough on a lightly floured surface or pasta drying rack while making the delicious sauce below.
For the sauce
- 1/2 onion chopped
- A few cloves of chopped garlic
- Chopped basil & rosemary
- Olive oil
- Salt & Pepper
- Can of San Marzano tomatoes with their juices
- Some diced carrot (for the sweetness)
- + Pancetta (if you have it, otherwise make it vegetarian)
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Add olive oil to a pan on medium heat and add all the ingredients, simmering until soft
Cook down with a splash of good red wine for about 25 minutes
Finish with extra basil, a splash of the pasta cooking water to help bind the sauce
The pasta water is what gives sauces that silken quality
Add grated parmesan cheese to your liking
Place your fresh pasta in boiling water for five minutes. Watch it closely. You’ll know it’s al dente when it expands a wee bit in size.
Never let fresh pasta cook for longer than seven minutes
Pull the pasta from the water and stir into the sauce, twisting the noodles gently in the sauce, and twirling it onto a plate.
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