 Traditional preparation using chitarra | |
| Alternative names | Maccheroni alla chitarra |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | Abruzzo |
| Main ingredients | Durum, egg, salt |
| Variations | Tonnarelli |
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Spaghetti alla chitarra (Italian: [spaˈɡetti ˌalla kiˈtarra]), also known as maccheroni alla chitarra, is a variety of egg pasta typical of the Abruzzo region of Italy, with a square cross section about 2–3 mm thick. Tonnarelli are a similar pasta from Lazio,[1] used especially in the Roman cacio e pepe. Ciriole, traditionally from Molise, is the thicker version of chitarra, approximately twice the thickness of spaghetti. Because the pasta are cut from a sheet rather than extruded through a die, spaghetti alla chitarra are square rather than round in cross-section.
- ^ "Tonnarelli is a local variation from Lazio". De Cecco (in Italian). Archived from the original on 13 August 2014. Retrieved 29 September 2014.