Alternative names | Maccheroni alla chitarra |
---|---|
Type | Pasta |
Place of origin | Italy |
Region or state | Abruzzo |
Main ingredients | Durum, egg, salt |
Variations | Tonnarelli |
|
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Spaghetti alla chitarra (Italian: [spaˈɡetti ˌalla kiˈtarra]), also known as maccheroni alla chitarra, is a variety of egg pasta typical of Abruzzo, Italy, with a square cross section about 2–3 mm thick. Tonnarelli are a similar pasta from Lazio.[1]Ciriole is the thicker version of chitarra, approximately double the thickness of spaghetti. It has a squared shape rather than round.
Origin of the name[edit]
![Chitarra Chitarra](http://media.pinterest.com.s3.amazonaws.com/550x/56/a6/47/56a647660298438eb45001626a22a2ff.jpg)
Spaghetti alla Chitarra with 'Nduja & tomato sauce
The name of this spaghetti comes from the tool (the so-called chitarra, literally 'guitar') this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a series of parallel wires crossing it.
History and production[edit]
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.[2]
The dough consists of durum wheatsemolina, eggs, and salt. It is then worked and, after a rest, rolled flat with a rolling pin. The dough is then placed on the chitarra and pushed through with the rolling pin, so that the strings of the guitar cut it into strips.[3] Pasta makers from Abruzzo bring down the cut dough by passing a finger on it, as they would 'play an arpeggio'.
In Abruzzo, maccheroni alla chitarra are most typically prepared with a ragout of lamb (ragù d'agnello). In particular areas of the Abruzzi (for example Teramo) the traditional condiment is tomato sauce with veal meatballs, so-called pallottelle.[4] In fact, in Abruzzo chitarra alla teramana, is a long spaghetti-like pasta served with small meatballs (polpettine)[5]. It is traditional made-in-Abruzzo recipe. It is a generally a first course (primo piatto). The spaghetti are seasoned with meat or vegetable ragù and served with pallottine (small meatballs).
Chitarra alla Teramana (con pallottine)
A dried variation, without egg, is often marketed as spaghetti or maccheroni alla chitarra both within and outside Italy.[6][7]
See also[edit]
References[edit]
- ^'Tonnarelli is a local variation from Lazio'. dececco.it. Retrieved 29 September 2014.
- ^'Spaghetti chitarra'. pastagarofalo.it. Retrieved 29 September 2014.
- ^'Barilla'. barilla.it. Retrieved 29 September 2014.
- ^'De Cecco: accheroni alla chitarra all'uovo'. dececco.it.
- ^Italy Magazine, Abruzzo's Traditional Foods From Mountain to Sea, Rebecca Winke, Thursday, March 30, 2017
- ^'Spaghetti alla chitarra marketed outside of Italy'. barilla.com.
- ^'Maccheroni alla chitarra (without egg) available in Italian supermarkets'. dececco.it.
Retrieved from 'https://en.wikipedia.org/w/index.php?title=Spaghetti_alla_chitarra&oldid=922544135'
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