The chitarra is a traditional Italian pasta tool that resembles a musical instrument, but its purpose is purely culinary: creating perfectly square-edged spaghetti. Originating in the Abruzzo region of Italy, this wooden frame strung with high-tension steel wires produces a noodle known as spaghetti alla chitarra (or tonnarelli in Rome).
Unlike the rounded strands of commercial spaghetti or the flat ribbons of fettuccine, chitarra-cut pasta has a rough, porous texture and sharp corners. These physical traits allow the pasta to grip sauces—especially heavy meat ragùs—far better than smooth, machine-cut varieties [1].
Table of Contents
- Anatomy of an Authentic Chitarra
- The Dough: Why High-Elasticity Matters
- Step-by-Step: Using the Chitarra Like a Pro
- Best Sauce Pairings for Square Spaghetti
- Summary of Key Takeaways
- Sources
Anatomy of an Authentic Chitarra
A standard chitarra consists of a rectangular beechwood or maple frame. The most critical component is the “strings”—thin stainless steel wires tightened by tuning pegs or screws at one end.
Most traditional tools are double-sided:
Spaghetti Side: Wires are spaced approximately 2–3mm apart for classic square spaghetti.
Fettuccine/Tagliatelle Side: Wires are spaced 5–6mm apart for wider ribbons [2].
When choosing a tool, prioritize models made from beechwood, as it is sturdy enough to withstand the high tension of the wires without warping. Look for a model with a slanted middle board; this design allows the cut pasta to slide out easily after it falls through the wires.
Beechwood is the preferred material because it is sturdy enough to maintain the high tension of the steel wires without warping over time.
Yes, most traditional tools are double-sided, featuring a 2–3mm side for square spaghetti and a wider 5–6mm side for making fettuccine or tagliatelle.
The slanted board is a functional design element that allows the freshly cut pasta to slide out easily once it falls through the wires.
The Dough: Why High-Elasticity Matters
You cannot use a standard, soft-flour dough for a chitarra. Because the dough must be pressed through wires rather than sliced with a blade, it requires a “tougher” composition to ensure the strands don’t fuse back together.
The traditional recipe uses a 1:1 ratio of Semola Rimacinata (twice-milled durum wheat flour) and “00” flour, though purists in Abruzzo often use 100% durum for maximum “al dente” bite [3]. The high protein content in durum wheat provides the structural integrity needed for the square shape to hold during boiling.
Pro-Tip: Your dough should be drier than what you might use for ravioli. If the dough is too tacky, it will stick to the wires. Let your dough hydrate for at least 30 minutes before rolling; this is a core principle in Pasta Fresca: A Modern Approach to Classic Italian Cooking.
| Ingredient Type | Ratio / Purpose |
|---|---|
| Semola Rimacinata | 50-100% (Structure and Texture) |
| “00” Flour | 0-50% (Softness and Elasticity) |
| Hydration | Target 50-55% (Drier than standard) |
| Resting Time | Minimum 30 minutes (Gluten relaxation) |
A traditional blend uses a 1:1 ratio of Semola Rimacinata and “00” flour, providing the toughness needed to withstand being pressed through wires.
Soft dough is too tacky and likely to fuse back together after being cut; a high-protein durum wheat dough ensures the strands remain separate and hold their shape.
You should let the dough hydrate for at least 30 minutes to ensure it is firm and dry enough to prevent sticking to the steel strings.
Step-by-Step: Using the Chitarra Like a Pro
- Prep the Sheet: Roll your dough into a “pallottola” (a small rectangular sheet) roughly the length of the chitarra’s wires. The thickness should be approximately the same as the distance between the wires (about 3mm) to ensure a perfectly square cross-section [4].
- The Placement: Dust both the wires and the dough sheet lightly with semolina flour. Place the dough onto the wires.
- The Press: Using a heavy rolling pin, press firmly down on the dough, rolling it forward and backward. You will hear the “musical” sound of the wires as they bite through the pasta.
- The “Strum”: Once the wires are visible through the dough, run your fingers across the strings—like strumming a guitar—to release any strands that are clinging to the wires.
- The Release: The square spaghetti will fall through the wires onto the slanted board below.
The dough sheet should be rolled to a thickness of approximately 3mm, which matches the distance between the wires to create a perfect square cross-section.
Strumming the wires with your fingers helps release any pasta strands that are clinging to the strings so they can fall onto the collection board below.
Generously dust both the steel wires and the dough sheet with semolina flour before pressing to ensure a clean cut and easy release.
Best Sauce Pairings for Square Spaghetti
The square shape creates four flat surfaces that maximize surface area contact with your sauce. Community discussions among chefs on Reddit suggest that the “roughness” provided by the wire-cut method is the primary reason to use this tool over a machine attachment [5].
Ragù d’Agnello: The classic Abruzzese pairing is a slow-cooked lamb ragù.
Cacio e Pepe: In Rome, tonnarelli (the local name for chitarra pasta) is the gold standard for Cacio e Pepe because the starchy, rough edges help create a stable emulsion with the Pecorino Romano.
Tomato and Basil: For a lighter option, the square strands elevate a simple sauce made with authentic Italian soffritto techniques.
The chitarra creates four flat surfaces and a rough, porous texture that increases surface area, allowing heavy sauces to grip the pasta more effectively.
The most classic pairings are a slow-cooked lamb ragù from Abruzzo or a Roman Cacio e Pepe, where the starchy edges help create a creamy emulsion.
Summary of Key Takeaways
Decision Matrix for Buying a Chitarra
| Feature | Recommendation | Why? |
|---|---|---|
| Material | Hardwood (Beech/Maple) | Prevents frame warping under wire tension. |
| Wire Type | Stainless Steel | Prevents rusting and provides a cleaner cut. |
| Design | Slanted bottom board | Allows pasta to slide out without clumping. |
| Tensioner | Adjustable screws | Essential for re-tightening wires as they stretch over time. |
Action Plan for Beginners
- Dough Composition: Mix 200g semolina rimacinata with 200g “00” flour and 4 large eggs.
- Dryness Check: Ensure the dough is firm; if it feels sticky to the touch, knead in more semolina.
- Thickness Match: Roll the dough to a 3mm thickness. If the sheet is too thin, you get flat linguine; if too thick, the wires won’t cut through cleanly.
- Maintenance: Never wash your chitarra with water. Use a dry pastry brush to remove flour and bits of dough to prevent the wood from swelling and the wires from corroding.
The chitarra is more than a novelty; it is a functional engineering solution for sauce adhesion. By mastering the “strum,” you transition from making simple noodles to crafting a textured architectural element of Italian cuisine.
| Category | Key Requirement |
|---|---|
| Tool Specs | Hardwood frame with adjustable tension screws |
| Sheet Prep | 3mm thickness to match wire spacing |
| Technique | Firm roll followed by a finger “strum” |
| Sauce Pairing | Heavy lamb ragù or starchy Cacio e Pepe |
| Care | Dry brush cleaning only; avoid water |
Never use water, as it can swell the wood and corrode the wires. Instead, use a dry pastry brush to remove leftover flour and dough bits.
Rolling it too thin results in flat linguine-style noodles, while rolling it too thick makes it difficult for the wires to cut through the dough cleanly.