Spaghetti alla Chitarra, also known as Tonnarelli in the Lazio region, is a traditional Italian pasta with distinctive square shape and firm texture.
Originating from the Abruzzo region, you can make this pasta at home using a unique tool called the "chitarra" (Italian for "guitar"), which imparts its characteristic form and name.
The chitarra consists of a wooden frame strung with parallel wires. You have to press the sheets of pasta dough through it to create strands with a square cross-section. This design not only gives the pasta its unique shape but also enhances its ability to hold onto sauces, making each bite especially flavorful.
Traditionally, Spaghetti alla Chitarra is made from a simple dough of flour and eggs, resulting in a hearty pasta with a satisfying bite.
While it's commonly paired with rich, meaty sauces or classic Italian preparations like cacio e pepe, the true essence of this pasta shines when made fresh at home.
Crafting Spaghetti alla Chitarra by hand allows you to appreciate the artisanal process and enjoy pasta that is both tender and robust.
In this guide, I'll walk you through the step-by-step process of making homemade Spaghetti alla Chitarra, from preparing the dough to cutting the pasta using the chitarra.
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Ingredients
Prep Time: 30 Mins | Resting Time: 30 Mins | Cooking Time: 4 Mins | Servings: 6
- 200 g (1 ⅓ cups) “00” flour
- 200 g (1 ⅓ cups) semolina flour
- 4 large eggs of at least 65-70 g (2.5 oz) each. Fresh homemade pasta usually wants 1 large egg x 100 g (~¾ cup) of flour
Kitchen Tools and Equipment
STAND MIXER: To make fresh Italian pasta at home, you can knead the dough by hand, as described in this recipe, or use a stand mixer like the kitchenaid stand mixer to save time and effort. For best results, use the spiral dough hook, which is ideal for heavy doughs like pasta and pizza. It works best at low speeds.
ATTACHMENT SET: If you're using the KitchenAid Stand Mixer, consider the 3-in-1 pasta maker attachment set to roll out the dough, which includes a pasta sheet roller, tagliolini cutter, and tagliatelle cutter.
PASTA MAKER: I used the Imperia pasta maker machine to make the pasta sheets, a renowned pasta maker in Italy. This tool comes with a wooden handle for manual rolling and a two-speed motor attachment for convenience.
CHITARRA: For this recipe, you'll also need a "chitarra", a traditional tool from Abruzzo. It's a wooden frame strung with parallel wires, used to cut the pasta into square-shaped strands.
ROLLING PIN: Finally, a rolling pin is essential for pressing the dough sheets onto the chitarra to achieve the desired shape.
Instructions
Prepare the Dough
Step 1) - On your work surface or in a large bowl, mound the flour and create a well in the center. Crack the eggs into this well. Using a fork, beat the eggs gently, gradually incorporating the surrounding flour. Continue mixing until a shaggy dough forms.
At this point, use your hands to knead the dough vigorously for about 10 minutes. The goal is to achieve a smooth and homogeneous dough ball.
Once the desired consistency is reached, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Roll Out the Pasta
Step 2) - After the resting period, cut off small portions of the dough. Press each piece lightly with your hands to flatten it slightly.
If you have a pasta machine, feed each piece through the rollers multiple times, gradually reducing the thickness setting until you obtain a sheet approximately 5 millimeters thick. If you're rolling by hand, use a rolling pin to achieve the same thickness.
For more detailed tips and tricks on rolling out pasta, you can refer to my recipe on "How to Make Homemade Pasta".
Make the Spaghetti alla Chitarra
Step 3) - Place a sheet of the rolled-out dough onto the strings of the chitarra, a traditional Abruzzese tool used for this purpose. Using a rolling pin, press the dough onto the strings.
Roll the pin back and forth several times, applying gentle pressure, until the pasta strands are cut and fall into the compartment below. Before starting, it's helpful to sprinkle a bit of semolina flour into the chitarra's base to prevent sticking.
If any strands remain attached to the strings after rolling, gently pluck the strings with your fingertips to release them—it's like playing the guitar!
Step 4) - As you produce the spaghetti, lay them on a cutting board dusted with semolina flour to dry slightly. Once ready, cook the spaghetti in lightly salted boiling water for about 6 minutes, or until al dente. Drain and serve with your preferred sauce.
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Storage
To store your homemade spaghetti alla chitarra, you have a couple of options:
REFRIGERATOR: If you plan to use them within a day or two, place the fresh pasta on a tray dusted with semolina flour and let them dry for about 2-3 hours. Transfer them to the refrigerator and cover them with a clean, lightly floured cloth to prevent sticking. This method keeps the pasta fresh for up to 1-2 days.
FREEZER: For longer storage, consider freezing the pasta. After allowing the spaghetti to dry for a few hours, arrange them in a single layer on a lightly floured tray and place it in the freezer. Once the pasta is frozen, transfer the strands to a freezer-safe bag or container. When you're ready to cook them, there's no need to thaw; simply add the frozen spaghetti directly to boiling water.
Avoid storing fresh pasta at room temperature for extended periods, as it can become too dry or spoil. By refrigerating or freezing your homemade spaghetti alla chitarra, you can enjoy them at their best texture and flavor whenever you're ready to cook.
How to Serve
In Abruzzo, traditionally they serve spaghetti alla chitarra with hearty meat sauces made from ground lamb, veal, or pork.
A classic preparation includes pallottine which are tiny meatballs fried in hot oil and then simmered in tomato sauce.
However, don't feel limited to these traditional pairings. This versatile pasta can be enjoyed with a variety of sauces.
SEAFOOD: For a seafood twist, consider a sauce featuring swordfish, shrimp, cherry tomatoes, and Taggiasca olives.
VEGETARIAN: Vegetarian options are also delightful; try a combination of ricotta and spinach, or a fragrant basil pesto.
RAGU': For a more adventurous choice, pair the pasta with a rich hare or wild boar ragù.
The possibilities are endless, so feel free to experiment with your favorite ingredients to create a dish that suits your taste.
Curiosities
Spaghetti alla Chitarra has various names across different Italian regions, each reflecting local culinary traditions.
In Lazio, a similar pasta known as tonnarelli shares the square cross-section characteristic of spaghetti alla chitarra.
In Molise, a thicker version called ciriole is prevalent, offering a heartier variation.
Moving to Puglia, particularly in the northern areas like Gargano and around Foggia, the pasta takes the name troccoli. Unlike the chitarra method, troccoli are traditionally made using a special grooved rolling pin called a "troccolaturo," which cuts the dough into thick, square-edged strands.
These regional variations highlight the rich diversity of Italian pasta-making traditions, with each area adapting the basic concept to its local tastes and tools.
Recipe Card
Spaghetti alla Chitarra (Tonnarelli) Recipe
Ingredients
- 200 g wheat flour - 1 ⅓ cups, “00” flour
- 200 g semolina flour - 1 ⅓ cups
- 4 eggs - large eggs of at least 65-70 g (2.5 oz) each.
Instructions
Prepare the Dough
- On your work surface or in a large bowl, mound the flour and create a well in the center. Crack the eggs into this well. Using a fork, beat the eggs gently, gradually incorporating the surrounding flour. Continue mixing until a shaggy dough forms.
- At this point, use your hands to knead the dough vigorously for about 10 minutes. The goal is to achieve a smooth and homogeneous dough ball.
- Once the desired consistency is reached, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Roll Out the Pasta
- After the resting period, cut off small portions of the dough. Press each piece lightly with your hands to flatten it slightly.
- If you have a pasta machine, feed each piece through the rollers multiple times, gradually reducing the thickness setting until you obtain a sheet approximately 5 millimeters thick. If you're rolling by hand, use a rolling pin to achieve the same thickness.
- For more detailed tips and tricks on rolling out pasta, you can refer to my recipe on "How to Make Homemade Pasta".
Make the Spaghetti alla Chitarra
- Place a sheet of the rolled-out dough onto the strings of the chitarra, a traditional Abruzzese tool used for this purpose. Using a rolling pin, press the dough onto the strings.
- Roll the pin back and forth several times, applying gentle pressure, until the pasta strands are cut and fall into the compartment below. Before starting, it's helpful to sprinkle a bit of semolina flour into the chitarra's base to prevent sticking.
- If any strands remain attached to the strings after rolling, gently pluck the strings with your fingertips to release them—it's like playing the guitar!
- As you produce the spaghetti, lay them on a cutting board dusted with semolina flour to dry slightly.
- Once ready, cook the spaghetti in lightly salted boiling water for about 6 minutes, or until al dente. Drain and serve with your preferred sauce.
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