Finally got to use my chitarra.  Very exciting.  Invited some friends to come help and we made pasta for four with a flour egg dough.

For the dough I used a 40 gram liquid to 100 gram flour ratio.  Here are the numbers but I had to adjust slightly and it was a very wet dough so we added flour while rolling it out.

• 100g Semolina Flour
• 300g 00 flour + about another 100 grams
• 5 eggs (about 200g measured)

I sliced the porcini into thick chunks, sautéed them very hot in a sofrito of garlic and peperoncino and then turned the heat down and simmered, adding a splash of dry white wine whenever the pan dried out.

The broccoletti was sautéed very hot with garlic and hot pepper.