Spaghetti Alla Chitarra is a unique type of spaghetti that has a square or rectangular shape rather than the traditional round shape. It is a specialty pasta from the Abruzzo region of Italy.
The pasta dough for spaghetti alla chitarra is made from durum wheat semolina and water, just like regular spaghetti. However, what sets it apart is the way it is cut. The dough is rolled out into a thin sheet and then pressed through a wooden or metal frame called a chitarra. This frame has a series of parallel strings stretched across it. The pasta dough is pressed through these strings, which cut the dough into long, square or rectangular strands.
The resulting spaghetti alla chitarra strands have a textured surface due to the cutting process, making them excellent at holding onto sauces. The square or rectangular shape of the strands gives them a slightly thicker profile compared to traditional round spaghetti.
Spaghetti alla chitarra is often served with robust sauces that can cling to and be captured by the textured surface of the pasta. It pairs well with rich meat sauces like ragù or tomato-based sauces with hearty ingredients like sausage or mushrooms. The texture and shape of spaghetti alla chitarra make it a great choice for dishes that require a pasta that can hold up to bold flavors.
When cooked, spaghetti alla chitarra retains its firmness and has a satisfying al dente texture. It can be boiled in salted water until it reaches the desired tenderness, typically around 8 to 10 minutes.
Spaghetti alla chitarra's unique square or rectangular shape and textured surface make it a distinctive and delicious pasta choice. Its ability to hold onto sauces and its hearty profile contribute to its popularity, particularly in the Abruzzo region of Italy where it originates.