Spaghetti alla chitarra, goat cheese, and Adamas Prestige Selection
09 April 2026Ingredients for 4 people:
For the pasta: 200g semolina flour, 90g hot water
100g goat’s cheese
40g whipping cream
Adamas Prestige Selection
We could call it “cheese and caviar”… with a bit of a stretch! We’ve made spaghetti alla chitarra, using the famous stringed instrument. Mix the semolina flour with 45% very hot water. Leave the dough to rest in a tea towel for half an hour, then roll it out with a rolling pin. Once the desired thickness is achieved, we cut out a rectangle of the right size and shape the “chitarrine”. Separately, we melt the goat’s cheese with the cream and a tablespoon of water to create a thick yet still smooth sauce. Add the caviar, stirring gently. Cook the chitarrine until al dente and drain to cool slightly. Add to the sauce and combine. Using tongs and a ladle, wrap the chitarrine and place in the centre of the plate. Add another small dollop of caviar and finish with a few thyme shoots.
