DISH RESEARCH · Dish
Maccheroni alla chitarra
Also known as: Spaghetti alla chitarra
Fresh Abruzzese egg pasta cut on a stringed chitarra into porous, square-edged strands.
About Maccheroni alla chitarra
Maccheroni alla chitarra is a fresh egg pasta typical of Abruzzo, also known as spaghetti alla chitarra. This profile fixes the semolina-flour option documented by The Pasta Project and covers the pasta itself, not one of the many sauces served with it.
Egg gives the durum-wheat dough gentle richness while salt seasons its clean grain flavour. The simple formula leaves the chosen sauce to define the finished meal.
The chitarra's parallel wires cut long strands with a distinctive square cross-section and rough, porous surface. Cooked strands remain firm and hold sauce along their edges.
Allergens in this recipe
Contains: Wheat (gluten), Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Maccheroni alla chitarra
Pasta Project Abruzzese semolina maccheroni alla chitarra.
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Durum wheat semolina flour:
- Eggs:
- Salt:
Origins & food traditions
Italian culinary references identify maccheroni alla chitarra as a handmade Abruzzese pasta cut on a rectangular wire-strung chitarra, producing its characteristic square section.
Countries
- Italy
- ItalyCatalogue link pending review
Cuisines & regions
- Italian Cuisine
- Abruzzese Cuisine
- Abruzzese CuisineCatalogue link pending review