Spaghetti alla chitarra

Spaghetti alla chitarra (Italian: [spaˈɡetti ˌalla kiˈtarra]), also known as maccheroni alla chitarra, is a variety of egg pasta typical of the Abruzzo region in Italy, with a square cross section about 2–3 mm thick. Tonnarelli are a similar pasta from Lazio.[1] Ciriole is the thicker version of chitarra, approximately double the thickness of spaghetti. It has a squared shape rather than round.

Spaghetti alla chitarra
Traditional preparation using chitarra
Alternative namesMaccheroni alla chitarra
TypePasta
Place of originItaly
Region or stateAbruzzo
Main ingredientsDurum, egg, salt
VariationsTonnarelli

Origin of the name

The name of this spaghetti comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a series of parallel wires crossing it.

History and production

The origin of the chitarra is still not very clear, a traditional recipe from the province of Teramo originated in the early 1800s or even before. Before then, pasta was cut with a special rolling pin with notches to obtain its particular shape.[2] Although its origins are from Abruzzo, you can find different versions and names in the southern part of Italy. It gets the name of Tonnarelli in Lazio, torchioli, troccoli o truoccoli in Basilicata & Puglia or Maccheroni Crioli in Molise.

The dough consists of durum wheat semolina and eggs (No salt). It is then worked and, after a rest of about 30 minutes covered, rolled flat with a rolling pin. The dough is then placed on the chitarra and pushed through with the rolling pin, so that the strings of the guitar cut it into strips.[3] Pasta makers from Abruzzo bring down the cut dough by passing their fingers on it, as they would "play a guitar".

In Abruzzo, maccheroni alla chitarra are most typically prepared with a ragu of pork, beef and lamb. In particular areas of the Abruzzi (for example Teramo) the traditional condiment is tomato sauce with beef meatballs, so-called pallottine.[4] In Abruzzo, chitarra alla teramana is a long thin squared spaghetti pasta served with tiny meatballs (polpettine)[5]. It is a traditional Abruzzo recipe. It is generally a first course (primo piatto). The spaghetti is seasoned with meat or vegetable ragù and served with pallottine.

Chitarra alla Teramana (con pallottine)

A dried variation, without egg, is often marketed as spaghetti or maccheroni alla chitarra both within and outside Italy.[6][7]

gollark: Oh, I forgot you're not in school, you'll be fine then.
gollark: I guess if you trim form time, which you *may* be able to do, then it could work.
gollark: I do not consider 30 minutes or so "ages".
gollark: Okay, ArachnoKarl.
gollark: So 45 in total, maybe 40 given various overheads.

See also

References
  1. "Tonnarelli is a local variation from Lazio". dececco.it. Retrieved 29 September 2014.
  2. "Spaghetti chitarra". pastagarofalo.it. Retrieved 29 September 2014.
  3. "Barilla". barilla.it. Retrieved 29 September 2014.
  4. "De Cecco: Maccheroni alla chitarra all'uovo". dececco.it.
  5. Italy Magazine, Abruzzo's Traditional Foods From Mountain to Sea, Rebecca Winke, Thursday, March 30, 2017
  6. "Spaghetti alla chitarra marketed outside of Italy". barilla.com.
  7. "Maccheroni alla chitarra (without egg) available in Italian supermarkets". dececco.it.
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