Spaghetti alla chitarra

Spaghetti alla chitarra
Traditional preparation using chitarra
Alternative namesMaccheroni alla chitarra
TypePasta
Place of originItaly
Region or stateAbruzzo
Main ingredientsDurum, egg, salt
VariationsTonnarelli
Spaghetti alla chitarra con pallottine (Teramo-style chitarra with meatballs)

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.

  1. ^ "Tonnarelli is a local variation from Lazio". De Cecco (in Italian). Archived from the original on 13 August 2014. Retrieved 29 September 2014.