Spaghetti alla chitarra

Spaghetti alla chitarra

Traditional preparation using chitarra
Alternative names	Maccheroni alla chitarra
Type	Pasta
Place of origin	Italy
Region or state	Abruzzo
Main ingredients	Durum, egg, salt
Variations	Tonnarelli
Media: 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 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.