Homemade Spaghetti Al Crudo

Selbstgemachte Spaghetti al crudo

You voted 100% that I post the recipe here when I showed you in an Insta story how we made spaghetti from scratch at home. So here we go, today you will get the recipe for homemade pasta. Obviously they taste so much better than store-bought. And this delicious summer sauce with tomatos, olives, capers, and anchovies, seriously, this is delicious. During my one month break when we moved from Hamburg to Munich I had the chance to eat a lot of homemade pasta. I did learn a thing or two during that time. For example that you really need to knead the dough for a while for the gluten to develop its powers. Or that you need to flour the dough all the time so that the spaghetti doesn’t stick. I mean, I didn’t use a pasta attachment back then, I did everything by hand, rolling it out and cutting the pasta.

Pasta is much easier to make than I ever expected. I first was intimidated. But seriously, it is not hard, it just is a bit like a workout as you will have to knead the dough and you will also need to roll out the dough thinnly. But it is doable, I did it several times without a pasta machine. I can assure you, once you did go through the process, it is divine, it really tastes like an Italian holiday, it is summer on your plate, regardless whether you have a pasta machine or you don’t.

Selbstgemachte Spaghetti al crudo

Homemade spaghetti al crudo

Serves: 2 persons

Homemade spaghetti al crudo are a pasta dough made from scratch and some vibrant summer ingredients for this delicious pasta dish.


  • Spaghetti
  • 100 grams of all-purpose flour
  • 100 grams of semolina
  • 1 tablespoon of olive oil
  • 2 eggs
  • 1 egg yolk
  • Water

  • Pasta Sauce (for four people double the sauce)
  • 4 canned anchovies
  • 200 grams of cherry tomatos
  • 100 grams of black olives
  • Capers to your liking
  • 1-2 tablespoons of tomato paste
  • Fresh basil
  • Parmesam for topping



For the spaghetti mix flour and semolina in a large mixing bowl, then add olive oil, eggs and a bit of water. Knead for about ten minutes with your hands. If necessary, add a little bit of water until it its workable. It should be shiny and soft to the touch. Unfortunately, you need to knead for ten minutes for the gluten to develop. I usually set a timer to be sure to be kneading ten minutes, this almost feels like a workout, but is so worth the hassle. Let dough rest tightly wrapped for at least half an hour or overnight at room temperature.


For the pasta sauce soak the anchovies for a few minutes in water to get rid of some of the salt. Chop tomatos and olives. Add tomato paste and capers to a frying pan, also toss in chopped tomatos and olives. Cut anchovies in small pieces and add to the mix.


Cut pasta dough in half. Take one half and cut it again in four pieces. Either roll out thinnly with a rolling pin or send through a pasta machine with the pasta sheet roller. You should start at the thicker side (on my Kitchenaid it's 1) and send through the dough several times to flatten. Every time it went through, fold it in thirds before continuing. Repeat procedure with No. 2 and 3. Be sure to flour the dough in between. Then change the attachment for the spaghetti cutter and send through the thin dough slowly. Again be sure to flour. If you don't have a pasta machine, cut the rolled out pieces thinnly into spaghettis.


Bring a large pot with salt water to a boil and let half of the prepared spaghetti boil for about four minutes. Meanwhile place the frying pan on top of the pasta pot and mix the ingredients. Al crudo literally translates as raw, so you are not going to cook the sauce, but simply heating it up a bit. Drain spaghetti once done and mix with the sauce. Garnish with parmesan and fresh basil.

Selbstgemachte Spaghetti al crudo

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