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.
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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.
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Gli spaghetti alla chitarra, d ...... occoli sono pressoché assenti.
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Les spaghetti alla chitarra, d ...... sauces riches et en quantité.
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Los spaghetti alla chitarra, t ...... típica de la cocina italiana.
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Spaghetti alla chitarra (Itali ...... a within and outside of Italy.
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Maccheroni alla chitarra
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Durum wheatsemolina, egg, salt
Wikipage page ID
43,977,806
Wikipage revision ID
725,616,068
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Traditional preparation using chitarra
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Gli spaghetti alla chitarra, d ...... occoli sono pressoché assenti.
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Les spaghetti alla chitarra, d ...... onfère une section « carrée ».
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Los spaghetti alla chitarra, t ...... típica de la cocina italiana.
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Spaghetti alla chitarra (Itali ...... o obtain its particular shape.
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Spaghetti alla chitarra
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Spaghetti alla chitarra
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Spaghetti alla chitarra
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Spaghetti alla chitarra
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Spaghetti alla chitarra
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