Spaghetti alla Chitarra
What it is
Long strands with a distinctive square cross-section, made from egg pasta, from Abruzzo. Also called maccheroni alla chitarra. Named for the tool that cuts it.
How it's made
A sheet of egg-pasta dough is laid over a chitarra ("guitar") — a wooden frame strung with closely spaced steel wires — and pressed through with a rolling pin, so the wires slice it into square-edged strands that drop below. The square edges and porous egg surface grip sauce far better than round extruded strands.
Flavor profile
Rich and eggy with a pleasantly firm, toothsome bite; the squared edges give a rougher mouthfeel and superior sauce adhesion.
Culinary uses
Classically served with Abruzzese lamb ragù (ragù all'abruzzese), tiny lamb-or-veal meatballs (pallottine), or tomato-and-pecorino sauces. The square shape and rough surface make it a sauce magnet.
Regional variations
Abruzzo and neighboring Molise/Lazio; the chitarra tool varies in wire spacing to make finer or thicker strands. Sometimes made with a higher or lower egg ratio.
Cultural & historical context
The chitarra is one of Italy's most charming pasta tools, turning noodle-cutting into something almost musical, and the noodle is a proud emblem of Abruzzese mountain cuisine — pastoral, lamb-centered, and tied to a single iconic implement found in regional households.
Reference notes
- Tags: italian, egg-pasta, fresh, long-noodle, square-strand, abruzzese, central-italian, lamb-ragu, tool-defined
- Base: soft wheat ("00") + egg (chitarra-cut)
- Related ingredients: lamb, tomato, pecorino, saffron (Abruzzo), guanciale
- Related cuisines: Italian (Abruzzo/Molise)
- Suggested Cuisinopedia links: → Tagliatelle (other egg ribbon/strand), → Tonnarelli (Roman near-twin), → Ragù all'Abruzzese (sauce entry)
---