Spaghetti alla chitarra

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Spaghetti alla chitarra
Spaghetti alla chitarra.jpg
Traditional preparation using chitarra
Alternative namesMaccheroni alla chitarra
TypePasta
Place of originItaly
Region or stateAbruzzo
Main ingredientsDurum, egg, salt
VariationsTonnarelli

Spaghetti alla chitarra (Italian: [spaˈɡetti ˌalla kiˈtarra]), also known as maccheroni alla chitarra, is 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.

Ciriole is the thicker version of chitarra, approximately double the thickness of spaghetti. It has a squared shape rather than round.

The name of this spaghetti comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti 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 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 it, as they would "play an arpeggio".

The tool named chitarra was invented around 1890 in the province of Chieti. Before then, pasta was cut with a special rolling pin with notches to obtain its particular shape.[3]

In Abruzzo, maccheroni alla chitarra are most typically prepared with a ragout of lamb (ragù d'agnello). In particular areas of the Abruzzi (for example Teramo) the traditional condiment is tomato sauce with veal meatballs, so-called pallottelle.[4] In fact, in Abruzzo chitarra alla teramana, is a long spaghetti-like pasta served with small meatballs (polpettine)[5]. It is traditional made-in-Abruzzo recipe. It is a generally a first course (primo piatto). The spaghetti are seasoned with meat or vegetable ragù and served with pallottine (little balls, which are actually meatballs).

Chitarra alla Teramana (con pallottine)

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

See also[edit]

References[edit]

  1. ^ "Tonnarelli is a local variation from Lazio". dececco.it. Retrieved 29 September 2014.
  2. ^ "Barilla". barilla.it. Retrieved 29 September 2014.
  3. ^ "Spaghetti chitarra". pastagarofalo.it. Retrieved 29 September 2014.
  4. ^ "De Cecco: accheroni alla chitarra all'uovo". dececco.it.
  5. ^ Italy Magazine, Abruzzo's Traditional Foods From Mountain to Sea, Rebecca Winke, Thursday, March 30, 2017
  6. ^ "Spaghetti alla chitarra marketed outside of Italy". barilla.com.
  7. ^ "Maccheroni alla chitarra (without egg) available in Italian supermarkets". dececco.it.