Spaghetti alla chitarra

Spaghetti alla chitarra (Italian: [spaˈɡetti ˈalla kiˈtarra]), also known as maccheroni alla chitarra, is a variety of egg pasta typical of Abruzzo, Italy. Tonnarelli are a similar pasta from Lazio. They have a square cross section about 2–3 mm thick. Ciriole is the thicker version of chitarra, approximately double the thickness of spaghetti. It has a squared shape rather round. The tool named chitarra was invented around 1890 in the province of Chieti. Before then, pasta was cut with a special rolling pin with notches to obtain its particular shape.

Spaghetti alla chitarra

Spaghetti alla chitarra (Italian: [spaˈɡetti ˈalla kiˈtarra]), also known as maccheroni alla chitarra, is a variety of egg pasta typical of Abruzzo, Italy. Tonnarelli are a similar pasta from Lazio. They have a square cross section about 2–3 mm thick. Ciriole is the thicker version of chitarra, approximately double the thickness of spaghetti. It has a squared shape rather round. The tool named chitarra was invented around 1890 in the province of Chieti. Before then, pasta was cut with a special rolling pin with notches to obtain its particular shape.