Spaghetti alla chitarra

Traditional preparation using the chitarra

The spaghetti alla chitarra, also known as maccheroni alla chitarra, are a variety of egg pasta typical of Abruzzo, Italy. Tonnarelli are a similar pasta from Lazio.^[1] They have a square cross section about 2-3 mm thick.

The tool with which this pasta is produced, called the "chitarra" (guitar), gives the pasta its name, shape, and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a series of parallel wires crossing it.

Spaghetti alla Chitarra with 'Nduja & tomato sauce

The dough consists of durum wheat semolina, eggs, and a pinch of salt. It is then worked, and after a rest, rolled flat with a rolling pin. The dough is then placed on the "chitarra" and pushed through with the rolling pin, so that the strings of the guitar cut it into strips.^[2] Pasta makers from Abruzzo bring down the cut dough by passing a finger on the pastry, as they would "play an arpeggio".^[3] The "chitarra" was invented around 1890 in the province of Chieti. Before that the pasta was cut with a special rolling pin with notches to obtain its particular shape. ^[4]

In Abruzzo, maccheroni alla chitarra are most typically prepared with a ragout of lamb (ragù d'agnello). In particular areas of the Abruzzi the traditional condiment for this pasta is a tomato sauce with veal meatballs, so-called "pallottelle".^[5]

A dried variation without egg is often marketed as spaghetti or maccheroni alla chitarra within and outside of Italy.^[6][7]

See also

• List of pasta

References