What is Spaghetti Chitarra and What Makes It Unique?
In the vast world of Italian pasta shapes, few varieties possess a story as tactile and intriguing as Spaghetti alla Chitarra. While standard round spaghetti is a beloved everyday staple across the globe, this traditional shape from Abruzzo offers a distinctively rustic texture and square cross-section that sets it apart.
If you are looking to elevate your next pasta dish, understanding the craft behind this egg pasta reveals why it remains a cherished staple of authentic regional cooking. Let Carluccio's guide you to this wonderful, regional Italian ingredient.
The Origins: Abruzzo's Culinary Heritage
Spaghetti alla Chitarra (often called Maccheroni alla Chitarra or Chitarrina) hails from Abruzzo, a mountainous region in central Italy bordered by the Adriatic Sea.
The shape dates back to the late 19th century. Originally named maccheroni a lu carratura after the tool used to cut the dough, it eventually became known as chitarra due to the tool’s resemblance to a guitar.
Historically, making this pasta was a central domestic tradition. On Sunday mornings, Abruzzese home cooks would roll out sheets of fresh egg dough (sfoglia) and press them through thin steel strings strung tightly across a wooden frame.
How It Is Made: The Wooden "Guitar" Frame
What gives Spaghetti Chitarra its defining characteristics is this unique method of production:
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The Frame: The chitarra is a rectangular wooden box fitted with parallel brass or steel wires spaced just 2–3 millimetres apart.
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The Cutting Process: A rolled sheet of egg pasta dough is laid across the taut wires. The maker then uses a rolling pin (manganello) to press the dough firmly against the strings.
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The Music of Pasta: As the strings slice through the dough, the maker strums the wires with their fingers to vibrate the frame, releasing distinct strands of square-cut pasta into the wooden tray below.
Why the Square Edge Matters
Unlike industrially extruded round spaghetti, Chitarra pasta has four flat, clean-cut sides and sharp square edges. Combined with a slightly porous surface, this geometry creates an extraordinary surface area that captures thick, rich sauces far better than smooth, round pasta.
Carluccio’s Spaghetti Chittarina all'Uovo
At Carluccio’s, our Spaghetti Chittarina all'Uovo (500g) honours this Abruzzese craft. Made with quality durum wheat semolina and fresh eggs, it yields a firm al dente bite and a rich flavour that turns a simple meal into an exceptional dining experience.
Delicious Serving Suggestions
Because Spaghetti Chitarra is robust and porous, it stands up brilliantly to rich, savoury sauces:
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Tuscan Seafood Pairing: Match the delicate egg dough with our ready-to-serve Sugo alla Triglia (Tuscan Red Mullet Tomato Pasta Sauce). The square strands cling onto the sweet tomato and savory red mullet bits, creating a coastal dish full of depth and character.
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Classic Abruzzese Ragù: In its home region, Chitarra is traditionally served with ragù alla Teramana — a rich tomato sauce cooked slowly with tiny, hand-rolled pork and beef meatballs (pallottoline).
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Wild Mushroom & Butter: Toss the cooked pasta in melted butter, a splash of pasta cooking water, sautéed wild mushrooms, fresh thyme, and a generous grating of Parmigiano-Reggiano for a comforting autumnal plate. Or indeed, you could use our truffle butter!
To cook, bring a large pan of salted water to a rolling boil and cook the pasta until just al dente before tossing directly into your warmed sauce.
