Spaghetti alla chitarra are one of the most iconic pastas from Abruzzo, created with a special wooden frame strung with thin metal wires that looks like a small guitar. By pressing the pasta sheet across the wires with a rolling pin, you cut the dough into long, square-shaped spaghetti that are thicker and firmer than tagliatelle – perfect for sauces.

The Dough – Fresh Pasta with Semolina

For 4 servings:

• 8200 g (1 ½ cups) Italian “00” flour or all-purpose flour
• 200 g (1 ½ cups) semolina flour (semola rimacinata)
• 4 medium eggs
• A pinch of salt

1. On a clean surface (or in a bowl), mix the two flours and make a well in the center.
2. Crack the eggs into the well, add a pinch of salt, and start mixing with a fork, gradually incorporating the flour.
3. Knead the dough for about 10 minutes, until smooth and elastic.
4. Wrap in plastic wrap (or cover with a cloth) and let rest for at least 30 minutes.

Shaping the Pasta with the 

Chitarra

1. Roll out the dough into sheets about 2–3 mm thick (slightly thicker than tagliatelle).
2. Place a sheet on the chitarra and press with a rolling pin until the wires cut through.
3. The pasta will fall through as thick, square spaghetti. Lightly dust with flour to prevent sticking.

How to Serve

Spaghetti alla chitarra go beautifully with:

• Cacio e Pepe – creamy, peppery, simple.
• Garlic, Oil & Chili (Aglio, Olio e Peperoncino) – rustic and quick.
• Seafood sauces – with clams, mussels, or shrimp.
• Vegetable condiments – zucchini, artichokes, or mushrooms with herbs

A Bit of History

The chitarra abruzzese has been used in the region since the 19th century. Families would often keep one in the kitchen, passing it down from generation to generation. Its design recalls a small harp or guitar, but its purpose is purely culinary: to transform simple sheets of egg pasta into hearty, rustic spaghetti that reflect the character of Abruzzo’s cuisine.