Spaghetti alla chitarra

Spaghetti alla chitarra, also known as maccheroni alla chitarra, is a traditional Italian pasta dish originating from the Abruzzo region. The name translates to "guitar spaghetti," which refers to the unique method of cutting the pasta using a tool called a chitarra (guitar in Italian). This tool consists of a frame strung with thin wires, which cut the pasta dough into long, square-shaped strands, resembling the strings of a guitar when the dough is pressed through them.

Ingredients and Preparation

The pasta for spaghetti alla chitarra is made with a simple dough of semolina flour, eggs, and a pinch of salt. The dough is rolled out into sheets and then pressed over the chitarra to cut it into strands. The resulting pasta has a rough texture that is ideal for clinging to sauces.

The most traditional sauce served with spaghetti alla chitarra is a tomato sauce made with garlic, onion, basil, and olive oil, often enriched with ground lamb or pork. However, variations of the dish can include sauces based on mushrooms, vegetables, or seafood.

Cultural Significance

Spaghetti alla chitarra is a quintessential example of Abruzzese cuisine and reflects the region's culinary traditions and history. The use of the chitarra to cut pasta is a technique that dates back centuries and showcases the Italian penchant for creating diverse pasta shapes that are specific to different regions and their local cuisines.

Serving

This dish is typically served as a primo piatto (first course) in a traditional Italian meal, followed by a secondo (main course) of meat or fish, and side dishes. It is often garnished with freshly grated Parmigiano Reggiano or Pecorino cheese before serving.

Variations

While the classic spaghetti alla chitarra is served with a tomato-based sauce, there are numerous regional variations that incorporate local ingredients and flavors. For example, in some coastal areas of Abruzzo, it is common to find versions of the dish that include fresh seafood such as shrimp or clams.

See Also

• Italian cuisine
• Pasta
• Abruzzo