Spaghetti alla chitarra, also known simply as "chitarra" in Abruzzo, are a cornerstone of regional cuisine, a dish that embodies the tradition and authenticity of Abruzzo. These unique spaghetti have nothing to do with music, but take their name from the instrument with which they are made. Originating in Abruzzo, they have spread throughout Italy under other names such as tonnarelli or troccoli.
Origins and History
The history of spaghetti alla chitarra dates back to the early 16th century in Abruzzo, where a pasta called "maccheroni a lu rentrocele" was made with durum wheat flour. This pasta was prepared during transhumance with durum wheat flour and egg whites, spread with a rolling pin and then cut using the so-called "ferro per maccheroni" or ruzzolo, a rolling pin with very deep grooves whose function is, in fact, "pasta cutter".
In the 18th century, the ruzzolo was replaced by the Maccherunare or Carrature, an instrument that is very similar to… a guitar! Consisting of a rectangular frame in cherry or maple wood with copper or brass wires, it represented a significant evolution in pasta production. Using the Maccherunare, the dough was first divided into strips (the pettele), then spread on the tool and cut thanks to the pressure exerted with the rolling pin.
Despite the advent of more modern instruments, many inhabitants of the Abruzzo hinterland continue to use the Maccherunare to produce spaghetti alla chitarra.
The "Chitarra": An Essential Tool
The typical Abruzzo tool for preparing this type of pasta is the "chitarra," also called "maccarunàre." Its name comes from the structure of the instrument itself, which includes metal strings spaced about 2-3 mm apart that act as a blade, cutting the pasta into a thick, square shape. It is made of wood and is the basis of typical central Italian cuisine.
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Characteristics of Spaghetti alla Chitarra
Unlike traditional spaghetti, which are round, chitarra is distinguished by its square section and a rougher surface that gives its best with an al dente cooking. One of the characteristics of spaghetti alla chitarra, in addition to their shape, is certainly the roughness that allows the pasta to collect the sauce and retain it. The square shape and rough texture contribute to a unique mouthfeel and enhance the flavor of the sauce.
How to Enhance Spaghetti alla Chitarra
Over time, the ingredients of this type of pasta have changed: today it is obtained using durum wheat semolina, eggs and a pinch of salt. It is first worked by hand to obtain an elastic consistency, it is left to rest in a cool place and then it is pulled with a rolling pin maintaining a thickness of 2-3 mm.
Preparation of Spaghetti alla Chitarra
To prepare excellent pasta alla chitarra for 6 people you need: 500 gr. of durum wheat flour; 5 eggs; 1 pinch of salt. The flour should be placed in a fountain on the pastry board, break the eggs in the middle and knead vigorously with your hands; let it rest for about a quarter of an hour. Then with a rolling pin (or if you want to save time with the pasta machine) roll out a sheet that must have a thickness equal to the distance between the steel wires of the guitar, so that the pasta is square in section.
The Perfect Condiments
Spaghetti alla chitarra are perfect with rich and tasty sauces, such as meat ragu, amatriciana sauce, seafood sauce or a simple fresh tomato and basil sauce. Their rough and porous texture allows you to enhance the flavors of the condiment to the maximum.
- Meat ragu: An timeless classic, rich and tasty.
- Amatriciana sauce: With guanciale, tomato and pecorino romano.
- Seafood sauce: With seafood, cherry tomatoes and parsley.
- Fresh tomato and basil sauce: A simple, but tasty and fragrant condiment.
- Cacio e pepe: An explosion of flavors with pecorino romano and black pepper.
Spaghetti alla Chitarra with Pallottine: A Traditional Recipe
The classic version of this dish includes a sauce enriched with pallottine, small and delicate meatballs of minced veal and eggs.
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To make spaghetti alla chitarra with pallottine, start with the pallottine: in a bowl, put the minced meat, the egg, the pepper, the cheese, the salt and a pinch of nutmeg. As you form the pallottine, place them on a floured tray, then cover with plastic wrap and set aside. Mix to flavor the meat, salt and pepper, cover with a lid and cook for about 3 hours.
Starting from the inside, mix the eggs with a fork or a spoon, gradually taking the flour from the edges; then work the dough with your hands from the outside inwards, mixing all the flour that is on the work surface. Then wrap the pasta obtained in plastic wrap and let it rest for about 1 hour in a cool, dry place. After resting, the fresh pasta will be softer and more elastic: then prepare to roll it out. Flour the work surface and equip yourself with a rolling pin. Once the dough is formed, flour it well and then place it on the "guitar". Pass the rolling pin over it to cut the pasta.
Put a pot full of salted water on the heat and bring it to a boil, pour in the spaghetti and cook them for about 5 minutes. Eat the spaghetti alla chitarra with the pallottine immediately.
You can store the meatballs separately in the refrigerator for 1-2 days or freeze them if you have used fresh ingredients. It is possible to prepare the meatballs 8-12 hours before cooking them, keeping them in the refrigerator. For this preparation, the egg pasta must not be soft.
Tips and Tricks for Perfect Spaghetti alla Chitarra
To get perfect homemade spaghetti alla chitarra, it is important to follow some tips and tricks. Using a high quality re-milled durum wheat semolina is essential to obtain a pasta with the ideal consistency. Working the dough for a long time and letting it rest allows the gluten to develop and give elasticity to the pasta. Rolling out the dough evenly and cutting the spaghetti with the guitar in a clean way guarantees an impeccable result. Cooking the pasta "al dente" and seasoning it with your favorite sauce allows you to enhance the flavors to the maximum.
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Creative Variations: Beyond Tradition
While respecting tradition, it is possible to experiment with creative variations of spaghetti alla chitarra. You can add vegetables to the dough, such as spinach or beets, to obtain colored and nutrient-rich spaghetti. You can use alternative flours, such as spelt flour or kamut flour, for a more rustic and original flavor. You can create unusual condiments, combining different ingredients and experimenting with new flavors. The important thing is to be guided by creativity and passion for cooking.
- Green spaghetti alla chitarra: Adding spinach to the dough.
- Red spaghetti alla chitarra: Adding beets to the dough.
- Spaghetti alla chitarra with spelt flour: For a more rustic flavor.
- Spaghetti alla chitarra with pumpkin and bacon sauce: An autumnal condiment rich in flavor.
- Spaghetti alla chitarra with pistachio pesto and shrimp: A refined and original condiment.