Chewy twirly Abruzzese chitarra pasta is one of the many regional Italian pasta shapes that is almost too good to be true. Simple in its design, this beautifully square-shaped pasta is no regular spaghetti! Spaghetti alla Chitarra gets its flavor from eggs and its sturdiness from twice-milled semolina flour, giving it an unrivaled ability to hold on to sauces (even heartier meat sauces) because of the special way it's cut.
This handmade pasta has been a staple in my Italian family (Luca's side) for generations, and it's so much better than regular spaghetti!
Jump to:
- Why You'll Love Making Chitarra Pasta
- Chitarra Pronunciation
- What is Spaghetti alla Chitarra?
- La Chitarra (Spaghetti alla Chitarra Maker)
- The Home of Chitarra Pasta, Abruzzo, Italy
- Zia Linda's Spaghetti alla Chitarra (the Best Chitarra Pasta Anywhere in Abruzzo)
- Authentic Chitarra Pasta Photos From Restaurants & Trattorias in Abruzzo, Italy
- Chitarra vs. Tonnarelli (What is the Difference?)
- Homemade Spaghetti alla Chitarra Ingredients (Guitar Pasta)
- How to Make Chitarra Pasta (Maccheroni alla Chitarra Recipe)
- Chitarra Pasta (Tonnarelli) Step-by-Step Photos
- Best Sauces to Serve With Homemade Chitarra Pasta
- Chitarra Pasta FAQ
- More Homemade Pasta Dough Recipes
- 📖 Recipe
- A Few More Abruzzese Italian Pasta Recipes You May Want to Try
Why You'll Love Making Chitarra Pasta
- It's super simple to prepare
- It's like spaghetti, but better!
- It uses just 2 ingredients
- If you love spaghetti, you will love square spaghetti
- The use of strong semolina flour allows chitarra to hold up to almost any kind of sauce including Abruzzese ragû but it's also just as delcious with delicate seafood sauces
Chitarra Pronunciation
In case you're wondering how to pronounce 'chitarra', you'll notice it looks and sounds similar to the English word 'guitar' and is pronounced: key-tar-uh in Italian.
What is Spaghetti alla Chitarra?
Pasta alla chitarra (also known as maccheroni alla chitarra, Tonnarelli Romana, or in English 'guitar spaghetti')is a variety of egg pasta made with semolina flour originating from the Abruzzo region of Italy in the province of Chieti.
This delicious square spaghetti is typically between 2-3mm thick and is made using a square pasta cutter known as 'La Chitarra' or "the guitar" in English.
The pasta guitar tool is used to cut flat sheets of homemade egg pasta dough (see the photos below) into square-shaped spaghetti that leaves the chitarra noodles with rough porous edges, perfect for allowing all kinds of sauces to cling to it. And this is why I prefer chitarra pasta to most standard spaghetti (and you probably will too!)
You'll find spinach alla chitarra pasta as well as squid ink alla chitarra pasta and they're both incredible!
La Chitarra (Spaghetti alla Chitarra Maker)
The pasta guitar cutter itself is a wooden box traditionally made of beech wood with steel wire strings running the length of the box and tightened on the ends with two "keys" which look very similar to a musical guitar (hence the name of the pasta).
Nowadays, you'll find most chitarra pasta cutters made with stainless steel wire strings instead of carbon steel, which means they won't rust if you get them wet. I love my vintage chitarra tool and the sounds it makes (and knowing it's already had a very long, well-loved life before I inherited it).
But if you don't have Italian in-laws or live in Italy, you may need to buy a chitarra pasta cutter online. If this is the case, avoid ones made with plastic or nylon strings because they can break easily, they don't last, and they'll never make that soothing traditional sound the real wire ones make.
The Home of Chitarra Pasta, Abruzzo, Italy
For anyone unfamiliar with this central region of Italy, Abruzzo is an unspoiled culinary gem. So much so, that it's been known as "Rome's pantry" dating back to the Roman Empire, but its rich culinary heritage far precedes that period of history -- and for these reasons it's one of my favorite places in Italy.
We're fortunate to have a second family home here where we spend time each year going to visit family and stocking up on our yearly supply of extra virgin olive oil, tomatoes, and locally-made artisanal pasta (straight from the producers) to bring back home with us.
The best part of these trips is Zia Linda and cousin Rosella's Abruzzese home cooking (includingany pasta chitarra they make). They'reincredible cooks and experts in the region's multitude of varied and abundant ingredients and products, including the local seafood!
Zia Linda's Spaghetti alla Chitarra (the Best Chitarra Pasta Anywhere in Abruzzo)
Zia Linda's handmade spaghetti alla chitarra is the first chitarra pasta I had ever seen, eaten, or watched being made with the unique guitar string pasta cutter.
This is the kind of family dish everyone talks about and craves (especially during the holidays) because her homemade pasta is second to none. Even Luca's mamma says her sister's pasta has always been the best in the family!
It's so good that we've even transported frozen chitarra pasta "nests" in insulated coolers to bring back for Luca's mamma, who then uses it to cook a delicious family meal that we all get to enjoy together.
To me, this is real love -- and it also tells you how good it is! Thankfully, Cousin Rosella is carrying on her mamma's tradition with absolute perfection.
Authentic Chitarra Pasta Photos From Restaurants & Trattorias in Abruzzo, Italy
Pasta alla chitarra is one of the best exports of this region and that's saying a lot given this is one of the most (if not THE most) important regions for pasta production in all of Italy.
Abruzzo is where pasta makers like Rustichella, Verrigni, Pasta Cocco, and countless other artisanal and commercial pastificios like De Cecco and Barilla produce the best pasta in the world.
Below are several photos of spaghetti alla chitarra pasta that we've eaten in Abruzzo, which will give you an idea of what it actually looks like in its birthplace.
As you can see, chitarra pasta recipes are varied depending on the season you're eating it and what ingredients are available.
You'll usually find everything from chitarra al pomodoro, Black Truffle Spaghetti alla Chitarra, Spaghetti alla Chitarra Amatriciana, Chitarra alla Gricia, Chitarra Arrabbiata, Chitarra Cacio e Pepe, and plenty of chitarra pasta with seafood or Abruzzese meat ragûs.
You will even find homemade squid ink spaghetti alla chitarra (al nero di seppia) (see photo below)!
Chitarra vs. Tonnarelli (What is the Difference?)
Pasta alla chitarra (Spaghetti alla chitarra) from Abruzzo and Tonnarelli (Chitarra Romana) from Lazio use the same ingredients (semolina flour and eggs) and are hand-cut instead of being extruded through a die as traditional spaghetti noodles are, and therefore have the same porous square shape perfect for soaking up pasta sauce.
However, tonnarelli (the Roman cousin of chitarra pasta) is usually a bit bigger and wider than chitarra spaghetti. You will also see similar square-shaped spaghetti varieties around Puglia, and Molise but they'll be slightly different in size and sometimes how they are cut.
Some of these dishes will be called 'Chitarra Teramana (smaller than spaghetti chitarra)', 'Chitarra con le Pallottine' (with baby meatballs), 'Chitarrina' (also smaller in size about 1mm), or Ciriole which is about twice as thick as spaghetti.
Homemade Spaghetti alla Chitarra Ingredients (Guitar Pasta)
This regional Italian pasta may not be easy to find where you live, but it's guaranteed to taste better if you make it from scratch anyway, plus, it uses just 2 ingredients (with the option to add a splash of extra virgin olive oil).
If you don't have semolina flour use my 00 flour egg pasta recipe or a combination of semolina and 00 flour in pasta dough recipe here.
- Semolina Flour: I've used a twice-milled semolina flour ('semola rimacinata' in Italian), which has a finer consistency than regular semolina, and it's what's used for making pasta here in Italy.
- Large Eggs: I've used pasta gialla eggs (Italian eggs with intensely colored orange yolks), but any large eggs will do. I recommend using antibiotic-free, organic, free-range eggs if you can afford them because they're much healthier and make a better-tasting pasta.
OPTIONAL INGREDIENT: Extra Virgin Olive Oil (optional, especially if the dough seems too dry):
EVOO isn't 100% necessary, but adds a little fat and extra flavor to pasta dough. I did not add EVOO to this dough, but feel free to add around 1 tablespoon (15g) to help keep the dough from being too dry. Alternatively, you may add a little splash of water or a little extra beaten egg if your dough seems too dry.
How to Make Chitarra Pasta (Maccheroni alla Chitarra Recipe)
This pasta alla chitarra recipe is easy to make, but you'll need a chitarra guitar to get the correct pasta shape.
If you don't have the 'spaghetti guitar', you can also look for a Pugliesi troccolaturo, which is a special rolling pin that cuts square pasta called Troccoli or Troccolo, but these pasta shapes are usually wider than traditional chitarra pasta.
- Add the flour to a countertop or in a large mixing bowl and create a well in the center. Add the eggs and, using a fork or your hands, start to incorporate the flour from the sides into the center until you have a shaggy dough.
- Knead the dough until smooth for about 8-10 minutes.
- Rest the dough for at least 30 minutes or up to 1 ½ hours.
- Portion the dough into 4 equal pieces and roll the pasta into sheets using a pasta machine or a rolling pin.
- Lay sheets of rolled pasta onto the chitarra cutter and use a rolling pin to roll over the top of the dough to cut it on the strings.
- Dust the cut strands with flour to keep from sticking, and roll them up into a nest and place onto a flour-dusted sheet tray to rest before cooking or to freeze for cooking later.
Find the full recipe instructions in the recipe card.
Chitarra Pasta (Tonnarelli) Step-by-Step Photos
As you can see in the photos below of the pasta-making process, whether you're making (slightly wider) tonnarelli pasta or spaghetti alla chitarra from scratch, it's very easy.
Best Sauces to Serve With Homemade Chitarra Pasta
This homemade square spaghetti is strong because it's made with semolina flour, which means it can hold up well to meat sauces, traditional tomato sugo, or lighter vegetable or seafood sauces.
Basically, it's a very versatile pasta shape. Below are a few of our favorite pasta sauces to pair with spaghetti alla chitarra. And don't forget, if you love spinach pasta, you can make Maccheroni alla Chitarra Verde, which is green square spaghetti using this semolina spinach pasta dough recipe, or black spaghetti alla chitarra pasta.
- Abruzzese Almost-Bolognese (Lasagna al Ragù w/Porcini Béchamel)
- The Best Homemade Spaghetti Sauce with Beef (Spaghetti con Ragù)
- Spaghetti all'Amatriciana
- Tagliatelle al Ragù (Northern Italian Beef Ragù w/Pasta)
- Paccheri Pasta (With Shrimp and Zucchini Sugo)
- Quick and Easy Crab Linguine (Linguine Nero di Seppia al Granchio Blu)
- Simple and Velvety Italian Tomato Passata Sauce
- Easy Italian Summer Garden Spaghetti w/Zucchini & Fresh Tomatoes
- Pasta alle Zucchine (Spaghetti with Zucchini)
- Italian Spaghetti with Clams (Spaghetti alle Vongole)
Chitarra Pasta FAQ
Chitarra is the Italian word for "guitar", but when speaking of chitarra food, Pasta alla chitarra (also known as maccheroni alla chitarra, Tonnarelli Romana, or in English 'guitar spaghetti') is a variety of egg pasta made with semolina flour originating from the Abruzzo region of Italy in the province of Chieti. This delicious square spaghetti is typically between 2-3mm thick and is made using a square pasta cutter known as 'La Chitarra' or "the guitar" in English.
As mentioned above, depending on whether you're referencing chitarra as food or as a musical instrument, the meaning of chitarra will either be a guitar (the musical instrument) or as a pasta tool (the spaghetti guitar or wired wooden box used to cut homemade spaghetti alla chitarra pasta from Abruzzo, Italy). Chitarra in English means "guitar" in Italian and the chitarra pasta tool resembles the strings of the guitar, hence where its name comes from.
Yes, you can freeze chitarra pasta in nests directly on a parchment-lined (or wax paper-lined) tray until frozen solid (about 30-45 minutes). Once frozen, remove the nests and place them into an airtight container for 1 to 3 months. This is how both my mother-in-law and her sister (Zia Linda) were taught (except they don't freeze if for longer periods because they're Italian and always want things fresca!)
As mentioned above, you can safely store homemade chitarra pasta in an airtight container for up to 3 months. I don't recommend storing the pasta in the refrigerator because the humidity and/or smells from the fridge can affect the texture and flavor of homemade pasta.
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Authentic Spaghetti alla Chitarra (Italian Guitar Pasta)
- Total Time: 50 minutes
- Yield: 1 pound Chittara Pasta
- Diet: Vegetarian
Description
Chewy twirly Abruzzese chitarra pasta is like spaghetti but better! Simple in its design this beautifully square-shaped pasta is no regular spaghetti! Spaghetti alla Chitarra gets its flavor from eggs and its sturdiness from semolina flour giving it an unrivaled ability to hold on to sauces (even heartier meat sauces) because of the special way it's cut.
This handmade pasta has been a staple in my Italian family (Luca's side) for generations and it's so much better than regular spaghetti
Ingredients
- 300g twice-milled semolina flour (Italian Semola Rimacinata) (11 ounces) (sub 00 flour)
- 3 large eggs (pasta gialla eggs or other richly-colored eggs preferred) (150g)
- (Optional ingredient) 1 tablespoon extra virgin olive oil (15g)
Get Recipe Ingredients
Instructions
- Make the pasta dough. Add the semolina flour to a large bread bowl or onto a workspace and make a well in the center. Add the eggs to the well and use a fork to agitate the eggs while also incorporating them into the flour a little at a time until the mixture starts to come together and you can form a dough ball that holds together.
- Knead the dough. Knead the dough by hand or in the bowl of a stand mixer with the dough hook attachment for 10 to 12 minutes, or until much smoother and pliable.
- Rest the dough. Cover the dough ball with a bowl (or wrap it in sustainable cling film) and allow it to rest at room temperature for at least 30 minutes or up to 3 hours.
- Roll the pasta into sheets. Cut the dough ball into 4 equal pieces and working with one piece at a time, roll out the dough using a pasta machine (or a rolling pin) to the desired thickness (usually #5 or #6 on a Mercato or Imperia pasta machine). Cut the pasta sheets slightly shorter than the chitarra strings to allow room for them to expand as they are rolled.
- Cut the chitarra. Lay one sheet of pasta at a time on top of the chitarra strings and sprinkle with flour. Use a rolling pin to roll over the dough 2 to 3 times to cut the dough, then slide the rolling pin across the top of the dough to release the dough from the wire strings. If the spaghetti doesn't automatically release, pluck the strings on one end of the chitarra to release them.
- Store or cook the chitarra pasta. Sprinkle the pasta with flour and form it into a nest until ready to cook. If you want to freeze the chitarra to cook later on, place the nests on a parchment-lined tray and pop it into the freezer for 30-45 minutes, or until completely frozen. Once frozen, place the nests into an airtight container and use within 1 to 3 months for best results. To cook chitarra pasta, add the nests to a large pot of boiling salted water and cook until al dente or about 4 to 5 minutes, Enjoy!
Notes
If you don't have twice-milled semolina flour (semola rimacinata) you can use my 00 flour egg pasta recipe instead, or if you want to use a combination of semolina and 00 flour, you can use this pasta dough recipe over here.
If the chitarra dough is too stiff, you can add a splash of water or extra virgin olive oil, or even a little more beaten egg to help give it a little more moisture. You want a pliable, but sturdy dough. FYI, homemade pasta dough that uses semolina flour only will not be as soft or pliable as 00 flour dough.
If the chitarra dough is too difficult to knead, cover the dough for 30 minutes or so and allow it to relax, which will help make it easier to knead. Alternatively, you may let your stand mixer do all the kneading for you, but be sure to watch it and if the dough climbs the hook, stop the machine periodically to pull it off the hook and continue kneading.
- Prep Time: 15 minutes
- Rest Time: 30 minutes
- Cook Time: 5 minutes
- Category: Pasta
- Method: Mix & Stir
- Cuisine: Italian
Nutrition
- Serving Size: 4 ounce serving
A Few More Abruzzese Italian Pasta Recipes You May Want to Try
Crab with pasta is a natural fit, but there are so many easy seafood recipes out there to try! Below are a few of our favorite shrimp, lobster, clam, and mussel recipes that are so easy you won't believe you haven't already tried them!
Nino L. says
This recipe makes a fantastic pasta! We visited Pescara a few years ago and this was one of my favorite pasta shapes we ate on that trip. There were several others we had never eaten before, but this one stood out (our family loves spaghetti and this version is the king of spaghettis). I bought a chitarra expressly to make this pasta and I couldn't be happier with how it turned out...worth every penny. And it's as good as what we ate in Abruzzo. Great recipe, and can't wait to cook it for our next dinner party. Thanks
David G. says
My parents surprised me with a handmade chitarra for Christmas last year and this was the first recipe I (finally) tried. The texture is absolutely amazing and better than regular spaghetti IMO.