Grae Nonas’ “Me on a Plate” Spaghetti alla Chitarra

Instructions

1 Combine the dry ingredients together and mix. Add the wet ingredients to the dry
ingredients, incorporate and knead for about 8 minutes. When the dough is bound
together, cover with plastic wrap and let rest for about a half hour.
2 Afterward, flatten the dough (preferably with a machine, but a rolling pin will
work) until you can just see your hand through the dough. Sprinkle the dough
with additional rye flour and semolina, then cut the noodles with a chitarra,
pasta cutter or knife and set aside.
3 Dress the whole scallions with a bit of the olive oil, grill until just cooked
but not wilted and set aside. Fill a large pot with water, season with salt
until it tastes like the sea and bring to a boil.
4 Meanwhile, heat a large sauté pan over medium-high heat. Add 1 tablespoon of the
olive oil and the tomatoes and cook until the tomatoes start to burst. Lower the
heat and add the garlic, fresh scallions and chili flakes. Cook for a few
minutes, then deglaze the pan with the wine. Add about ¼ cup of the boiling
salted water to the pan and adjust the salt, if necessary. Meanwhile, toast the
rye bread slices and set aside.
5 Drop the pasta into the boiling water and cook for about 2½ minutes. While the
pasta cooks, add the prawns, butter and grilled scallions to the pan. When the
prawns are almost cooked through (about 5 to 7 minutes), add the pasta to the
pan and finish with the remaining olive oil. Divide the pasta into 4 bowls or
plates and top each with toasted rye crumbs.