Spaghetti alla chitarra

From Wikipedia, the free encyclopedia
  (Redirected from Tonnarelli)
Jump to navigation Jump to search
Spaghetti alla chitarra
Spaghetti alla chitarra.jpg
Traditional preparation using chitarra
Alternative namesMaccheroni alla chitarra
Place of originItaly
Region or stateAbruzzo
Main ingredientsDurum, egg, salt

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]


  1. ^ "Tonnarelli is a local variation from Lazio". Retrieved 29 September 2014.
  2. ^ "Barilla". Retrieved 29 September 2014.
  3. ^ "Spaghetti chitarra". Retrieved 29 September 2014.
  4. ^ "De Cecco: accheroni alla chitarra all'uovo".
  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".
  7. ^ "Maccheroni alla chitarra (without egg) available in Italian supermarkets".