Maccheroni alla Chitarra
Maccheroni alla chitarra are Abruzzo’s square-section pasta strands, named for the wire-strung frame used to cut them.
- Shape
- Square-section long strands
- Try with
- Tomato with small meatballs
The wires give the pasta its section
In the preparation described by Italia.it, rolled flour-and-egg dough is laid over parallel steel wires stretched across a wooden frame. A rolling pin presses the dough through them to form square strands. The fresh example and the dry producer version need not have the same dough.
Square strands with pallottine
Italia.it describes a fresh flour-and-egg version and suggests tomato with pallottine, small meatballs. De Cecco’s dry-product description also recommends lamb ragù. Try the tomato-and-meatball direction when you want the square strands alongside a documented Abruzzo accompaniment.
Cook with it
Worth knowing next
- TaglioliniOur suggestion: compare Tagliolini: long strands from rolled dough, with broth, butter or soft cheese as a starting point.
- TagliatelleOur suggestion: compare Tagliatelle: long flat ribbons, with butter, soft cheese or seafood as a starting point.
- FettuccineOur suggestion: compare Fettuccine: long flat ribbons, with tomato or meat ragù as a starting point.
