Chitarra pasta is a traditional egg pasta from Italy’s Abruzzo region, cut into square strands about 2–3 mm thick using a wooden tool strung with metal wires that resembles a guitar.
The name comes from the Italian word chitarra—guitar—because the cutting tool’s parallel wires look like guitar strings. Unlike round extruded spaghetti, chitarra strands are cut from a rolled sheet of dough, giving them a rough, porous surface that grips sauces far better. If you are shopping for your own chitarra tool, our roundup of the best chitarra pasta cutters breaks down what to look for in material and wire spacing.
This article covers what chitarra pasta is, how it differs from regular spaghetti, the regional names it goes by, the classic sauces to pair with it, and the right way to cook it.
What Makes Chitarra Pasta Different From Regular Spaghetti?
Standard spaghetti is round and extruded through a metal die, producing a smooth, cylindrical strand. Chitarra pasta has a square cross-section because it is cut from a thin sheet of dough pressed against wire strings.
The square shape creates rough edges—described in Italian as porosa (porous)—that trap ragù, bolognese, and other hearty sauces in every bite. The cutting tool itself, also called a chitarra, is a wooden frame (traditionally beech wood) strung with parallel steel wires spaced roughly 2–3 millimeters apart.
Where Does Chitarra Pasta Come From?
Chitarra pasta originated in the Abruzzo region of central Italy, along the Adriatic coast. An ancient predecessor called lu rentrocelo was used near Pescara and L’Aquila. The first written evidence of the chitarra tool appears in an 1871 notary document listing it in a bride’s dowry, confirming the tradition dates back well over a century.
The pasta appears under different names in neighboring regions:
- Abruzzo: Tonnarelli
- Molise: Cirioli
- Puglia: Troccoli (from the Foggia dialect Trucchj’l)
- Alternative name used widely: Maccheroni alla chitarra
What Ingredients Are In Chitarra Pasta?
Authentic chitarra pasta contains three ingredients: durum wheat semolina (semola di grano duro), eggs, and a pinch of salt (some traditional recipes omit the salt). It is classified as an egg pasta (pasta all’uovo) and can be sold fresh or dried.
The dough is rolled to about 2–3 millimeters thick, laid in strips over the chitarra frame, and pressed firmly with a rolling pin so the wires cut through and release square strands roughly 30 centimeters long.
Table 1: Main Characteristics Of Chitarra Pasta
| Attribute | Detail |
|---|---|
| Cross-section | Square, ~2 mm × 2 mm (2–3 mm range) |
| Strand length | Approximately 30 cm |
| Surface texture | Rough, porous (porosa) from cutting |
| Main ingredients | Durum wheat semolina, eggs, salt (optional) |
| Pasta type | Egg pasta (pasta all’uovo) |
| Cutting tool | Wooden frame with steel wires 2–3 mm apart |
| Cutting method | Pressed from sheet, not extruded |
| Origin region | Abruzzo, Italy (also Molise, Puglia) |
How Do You Cook Chitarra Pasta?
The cardinal rule is al dente—slightly undercooked to maintain the firm, chewy texture that makes the square strands worth eating.
For fresh chitarra: Boil until just done, typically 2–4 minutes. The strands cook faster than dried pasta because they are fresh egg dough.
For dried chitarra: Follow package timing carefully. One commercial brand specifies 13 minutes for dried spaghetti alla chitarra. Taste test a minute before the suggested time to catch the al dente window.
After draining, toss immediately with your sauce. The rough surface starts losing its sauce-gripping advantage if the pasta cools or sits.
What Sauces Go Best With Chitarra Pasta?
The square, rough strands are built for heavy, clinging sauces. The undisputed classic pairing is a tomato-based sauce with meat—especially sheep ragù or pallottine (small meatballs). Rich ragùs, bolognese, and fish ragù all coat the porous surface beautifully.
Pesto and Alfredo sauce also work well, because the square shape holds the creamy or nutty coating. What chitarra does poorly is delicate, thin sauces that slide off the strands—save those for smooth, round pastas.
The general rule: if the sauce is hearty enough to stand up to a thick, rough noodle, chitarra is the right call. If the sauce is light and broth-like, choose something else.
Common Mistakes When Cooking Chitarra Pasta
- Overcooking: Soggy square strands lose the texture contrast. Always aim for al dente.
- Choosing an extruded version: Some industrial pasta makers use round dies to approximate chitarra, but you lose the cut-from-sheet roughness that defines the real thing.
- Ignoring regional names: If a package says Tonnarelli, Cirioli, or Troccoli, you are still buying chitarra-style pasta—just under a local name.
- Pairing with a light sauce: The square strands need coating; thin broth or oil-based sauces slide right off.
Table 2: Regional Names For Chitarra-Style Pasta
| Region | Local Name |
|---|---|
| Abruzzo | Tonnarelli |
| Molise | Cirioli |
| Puglia | Troccoli |
| Across Italy | Maccheroni alla chitarra |
What To Know Before Buying Chitarra Pasta
Chitarra pasta is a traditional, artisanal product. In the U.S. it is typically sold as premium dried pasta or fresh pasta in specialty markets. There is no standard retail price—cost depends on brand, import status, and whether it is fresh or dried.
If you are buying a chitarra cutter to make the pasta at home, the tool’s wire spacing (2–3 mm) and wood quality matter most for consistent results.
Allergen note: chitarra pasta contains wheat (durum semolina) and eggs, and may contain traces of soy. It is not suitable for gluten-free or vegan diets unless a modified version is specified on the package.
FAQs
Is chitarra pasta the same as spaghetti?
No. While both are long, thin pasta shapes, spaghetti is round and extruded, while chitarra is square-cut from a dough sheet. The square cross-section gives chitarra a rougher surface that holds sauces much better than smooth spaghetti.
Do you need a special tool to make chitarra pasta?
Yes, a specific wooden frame called a chitarra (guitar) with steel wires spaced about 2–3 mm apart. You press the rolled dough over the wires with a rolling pin to cut the square strands. Modern industrial versions skip the box shape but still use the cut-from-sheet principle.
Can you buy chitarra pasta dried?
Yes. Several Italian brands sell dried chitarra pasta, often labeled spaghetti alla chitarra or maccheroni alla chitarra. Cooking time for dried versions is typically around 13 minutes, and they still retain the square shape and rougher texture.
What is the best sauce for chitarra pasta?
Hearty, thick sauces that need to cling—sheep ragù, beef bolognese, meatball sauce, fish ragù, or even pesto and Alfredo. The rough edges and square strands grip heavy coatings, so thin, delicate sauces are not a good match.
Is chitarra pasta gluten-free?
Standard chitarra pasta is made from durum wheat semolina and eggs, so it contains gluten. It is not suitable for a gluten-free diet unless a specifically labeled gluten-free version using alternative flours is purchased.
References & Sources
- Gambero Rosso International. “Spaghetti alla chitarra: history, origins and recipe.” Details the history, cutting method, and classic sauce pairings.
- Spaghetti e Mandolino. “Chitarra spaghetti: typical Abruzzese good pasta.” Specifications, regional names, and cooking instructions.
- Chef’s Mandala. “Archaeology of Pasta – Chitarra.” Notes on industrial vs. artisanal differences and tools.
- Wikipedia. “Spaghetti alla chitarra.” Comprehensive overview of ingredients, shape, and regional variants.
- Giada De Laurentiis. “You Already Know Spaghetti, But Do You Know Chitarra?” Sauce pairing advice and home-cook perspective.
Mo Maruf
I created WellFizz to bridge the gap between vague wellness advice and actionable solutions. My mission is simple: to decode the research and give you practical tools you can actually use.
Beyond the data, I am a passionate traveler. I believe that stepping away from the screen to explore new environments is essential for mental clarity and physical vitality.