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Spaghetti alla chitarra

Spaghetti alla chitarra, also called tonnarelli Lazio or macaroni alla chitarra (the dialect maccarunY) in Abruzzo, a variety of pasta typical of Italian cuisine.

The width of the cut (2-3 mm) is identical to that of the noodles, but the thickness is significantly higher. Seen in sections, this "square", this means that the thickness is also of 2-3 mm. The tool gives the pasta a thick square and a porous texture that allows the sauce is seasoned with which to adhere completely to the great satisfaction of the palate.

For the dough is used type 00 flour, eggs and a pinch of salt. It is then worked long and after the break in the fresh dough is rolled out with a rolling pin, then the dough is placed on top of the guitar and is acted on the same pressure with a rolling pin and slide it back and forth, so that the threads of guitar cutting through the dough in macaroni. Women Abruzzi goes the work by passing a finger cut off the crusts at the base of the guitar, how they should "play an arpeggio" to cut down the dough. The sheets of pasta that are passed on the guitar are called in dialect pettele.

In Abruzzo the macaroni on the guitar are usually prepared with meat sauce mixed with meat from beef, pork and lamb. Less traditional sauces boar, hare or venison. It is one that requires rigorous cooking pasta al dente and goes well with rich sauces and gravies important.

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