Tonnarelli is a type of pasta that originates from central Italy, particularly the region of Lazio. It is a square-cut pasta with a shape that resembles thick spaghetti or square spaghetti.
Tonnarelli noodles are characterized by their square cross-section and thick, hearty texture. The dough is typically made from durum wheat semolina and water, giving the pasta a firm and slightly chewy consistency when cooked.
To create tonnarelli, the pasta dough is rolled out into thin sheets and then cut into thick, square strands. The resulting noodles are usually around 1/8 to 1/4 inch (3 to 6 millimeters) thick. The length of tonnarelli noodles can vary, but they are typically several inches long.
Tonnarelli is known for its ability to hold up well with robust sauces. It is commonly paired with rich and flavorful sauces such as carbonara, cacio e pepe (cheese and pepper), or tomato-based sauces with hearty ingredients like pancetta or guanciale (cured pork jowl). The square shape and thick texture of tonnarelli allow the noodles to capture and hold onto the sauce, resulting in a satisfying and flavorful dish.
When cooked, tonnarelli retains its firmness and has a satisfying al dente texture. It is important to follow the instructions on the packaging and boil it until it reaches the desired tenderness, typically around 8 to 10 minutes.
Tonnarelli can be used as a substitute for other pasta shapes, such as spaghetti or fettuccine, in various pasta dishes. Its unique shape and texture add a touch of authenticity and interest to Italian-inspired meals.
Overall, tonnarelli's square-cut shape and thick texture make it a distinctive and flavorful pasta choice. Its versatility in pairing with robust sauces and its connection to traditional Italian cuisine contribute to its popularity among pasta enthusiasts.